Braaied pork and green bean bredie

Tender chunks of braaied pork neck are simmered low and slow in a warmly spiced green bean bredie, rich with cinnamon, allspice and tomato, then finished with a bright lift of lemon and fresh parsley. Traditionally served with warm buttered roosterkoek, this hearty one-pot dish is deeply comforting and full of authentic South African flavour.

Cut:
  • Portions: 6
  • Prep: 30 minutes (plus 30 minutes marinating time)
  • cook: 1 hour 45 minutes

Ingredients

For the braaied pork

  • 1 kg pork neck, cut into large chunks
  • 3 Tbsp (45 ml) olive oil
  • 3 Tbsp (45 ml) Cape Herb & Spice Steak & Chops Shaker
  • 1 tsp (5 ml) Cape Herb & Spice Smoked Paprika
  • Metal or soaked wooden skewers

For the green bean bredie

  • 2 Tbsp (30 ml) olive oil
  • 2 medium onions, thinly sliced
  • 3 garlic cloves, crushed
  • 1 tsp (5 ml) ground cinnamon
  • 1 tsp (5 ml) ground allspice
  • 1 tsp (5 ml) freshly grated nutmeg
  • 1 Tbsp (15 ml) tomato paste
  • 125 ml dry white wine
  • 2 x 400 g tinned chopped tomatoes
  • 250 ml chicken stock
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 tsp (5 ml) brown sugar, optional
  • 2 carrots, finely diced
  • 600 g fine green beans, ends trimmed
  • 300 g baby potatoes, washed
  • Zest of 1 lemon, finely grated
  • 2 Tbsp (30 ml) lemon juice
  • 60 ml fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste

To serve

  • Extra braaied green beans, optional
  • Ready-to-braai roosterkoek, optional

Method

For the braaied pork:

Prepare a medium-hot fire. Combine the pork, olive oil, Cape Herb & Spice Steak & Chops Shaker and Cape Herb & Spice Smoked Paprika, massaging the seasoning well into the meat. Marinate for at least 30 minutes, or overnight. Thread the pork onto skewers and braai over medium-hot coals for 12 to 15 minutes, turning regularly until caramelised and lightly charred, noting that the pork does not need to be fully cooked at this stage. Remove from the skewers and set aside.

For the green bean bredie:

Heat the olive oil in a heavy-based casserole over medium heat and cook the onions for 10 to 12 minutes until softened and lightly caramelised. Add the garlic and cook for 1 minute, then stir in the cinnamon, allspice and nutmeg and allow the spices to temper for 30 seconds until fragrant. Add the tomato paste and cook for 1 minute. Pour in the white wine, scraping up any caramelised bits from the base of the pot, and simmer until reduced by half. Stir in the chopped tomatoes, chicken stock, bay leaves, thyme and brown sugar, if using, and bring to a gentle simmer. Add the carrots and cook for 1 hour, then add the green beans and cook for a further 15 minutes, or until tender but still vibrant. Return the braaied pork to the casserole, add the baby potatoes, cover and simmer gently for 30 to 40 minutes, or until the pork and potatoes are tender. Remove the lid during the final 10 to 15 minutes to allow the sauce to reduce slightly. Discard the bay leaves and thyme stems, then stir through the lemon zest, lemon juice and parsley and season to taste with salt and black pepper.

To serve:

Serve the green bean bredie alongside the braaied roosterkoek, if using, and garnish with a few extra braaied green beans, if desired.

Serving suggestion: The source material included a separate Smashed Potatoes method that boils, flattens and oven-roasts the baby potatoes with additional oil, seasoning and flaky salt. This method is not reflected in the ingredients list and directly conflicts with the Green Bean Bredie method, which calls for the same baby potatoes to go straight into the pot and simmer until tender alongside the pork. As the dish’s description and serving suggestion reference roosterkoek rather than a crispy potato side, the Smashed Potatoes step has been left out here and the potatoes are treated as written in the bredie method. Please confirm this is correct or let me know if the smashed potatoes should be reinstated as a separate side.