PORK MASTERCLASS golden crackling, perfect for festive gatherings at home or elsewhere. Once carved, it feeds a crowd and creates memories worth savouring.
Think Smart, Think Pork
This summer, don’ t replace pork with other proteins; instead, vary your cuts. Pork provides endless options, and each cut has its own character:
• Chops: The playful summer flirt, quick to charm.
• Fillet: The elegant favourite, polished and reliable.
• Loin: The versatile all-rounder, effortless to style up or down.
• Belly: The bold showstopper that’ s indulgent and unforgettable.
• Shoulder: The welcoming host, ideal for a crowd.
• Ribs: The life of the party, messy, fun, impossible to resist.
• Leg Roast: The storyteller, festive, traditional, and full of character.
Being smart in the kitchen means knowing which cut works best for your occasion. Whether it’ s a braai with friends, a Christmas roast, or a simple weekday dinner, pork always has the answer.
Everyday nutrition, everyday value
Pork isn’ t just for special occasions; it deserves a regular spot on your weekly menu. Rich in high-quality protein, essential vitamins like B1, B6, and B12, and minerals such as zinc and selenium, pork fuels both body and mind. It’ s flavourful, filling, and offers great value for money. A grilled chop with salad, a quick stir-fry with fillet, or a shoulder roast that turns into leftovers for days – pork is both practical and delicious. It fits into busy schedules, helps stretch the budget, and keeps family meals exciting.
Your summer invitation
This season, let pork be your perfect partner, whether you’ re home or away, celebrating or simply enjoying the everyday. Explore new cuts, experiment with fresh flavours, and discover how easy it is to prepare pork.
For recipes, tips, and inspiration, visit www. sapork. co. za and discover South Africa’ s best-kept secret: Fresh South African Pork.
Smart, flavourful, versatile, pork is exactly what summer cooking needs Think smart. Think pork.
FIG & WHISKY RASHERS
By SA Pork Serves: 4
Serve these irresistible smoked pork rashers with buttery figs and apricot jam as a treat on a balmy summer night or for a special festive brunch.
INGREDIENTS
• 30ml butter
• 15ml olive oil
• 8 thick smoked pork rashers
• 15ml apricot jam
• 4 soft dried figs, sliced
• 2 sprigs rosemary
• 30ml whisky
• 4 fresh figs, to garnish
• salt & pepper, to taste
METHOD
1. Melt the butter and olive oil in a thick-based pan and fry them on the fat side first until golden brown. Take your time so the meat develops a deep colour.
2. Season the rashers lightly with salt and pepper. Keep in mind that smoked pork is naturally salty.
3. Add the apricot jam, sliced dried figs, rosemary sprigs and whisky to the pan. Stir gently and allow everything to caramelise until the sauce becomes glossy and syrupy and the rashers are cooked through.
4. Remove the whole herbs and garnish with the fresh figs for a subtle flavour.
5. Serve hot with steamed rice. Delicious!
essentialflavours. co. za • Summer 2025 / 26 | 73