Pork is a versatile and delicious meat option often referred to as the “other white meat.” However, cooking it to perfection can sometimes be daunting. Don’t worry! We have compiled some essential tips to help you ensure that your pork dishes turn out moist, tasty, and perfectly cooked every time.
In a celebration of heritage, flavour, and the beloved Springboks, SA Pork is thrilled to kick off the 2023 Rugby World Cup season with an exhilarating competition that promises to delight taste buds and ignite the spirit of South African rugby enthusiasts.
Indulge in a decadent feast with our twice-cooked pork belly, served alongside chargrilled sweetcorn and creamy truffle samp. Complete the dish with a zesty touch of pickled red onion and a drizzle of hoisin dressing, then top it off with a surprising twist of smoked paprika popcorn. This dish is sure to impress and satisfy any foodie craving.
Shaking our feathers for the first post-Covid festive season, SA Pork hosted a year-end celebratory lunch for food writers, stylists and influencers at the Beautiful Hamm & Uys at Blaauwklippen Wine Estate.
The month of love’s inspiring! For Valentine’s, we’re often full of wishful thinking, naughty smiles and last, but not least, a little zap of guilt that nags: I should be doing something for the day that’s always filled with red ribbons, teddy bears and trinkets.
Isabella Niehaus, better known as Bella, is an inspirational foodie and entrepreneur. Her famous “Langtafel op die duin” in Langebaan on the West Coast is legendary.
Happiness often starts with the words “let’s braai this weekend.” When we know there’s a braai around the corner, all the other stressful stuff starts fading away.
This guide will show you all you need to know about the art of roasting pork. Learn how to get juicy meat and a crisp crackling, pick up expert tricks and follow the cooking chart to find out how to roast different cuts.
Let’s be honest, a pork roast is all about the crackling. That satisfying crunch, that silky layer of fat just underneath, these are the reasons that home chefs aspire to master the ultimate crispy pork crackling.
Angus McIntosh, a champion of regenerative agriculture in South Africa, has applied biodynamic practices to beef, broiler, and egg production since he began farming on Spier Wine Estate near Stellenbosch in 2008.