ESSENTIAL RECIPES- PORK
MEAT LOVERS’ QUICK & DELICIOUS KOTA
By SA Pork @ sa _ pork
When a kota craving hits, go all in. This version delivers juicy pork bangers, sizzling vegetables, and classic township flavour. Old-school comfort food, done right.
Serves: 4
INGREDIENTS
• 1 loaf of white bread
• 45ml butter or margarine
• 45ml olive or other cooking oil
• 500g good quality pork bangers
• 1 large or 2 medium onions
• 1 – 2 green, red or yellow sweet peppers, seeded and chopped
• 2 large or 3 smaller ripe tomatoes, chopped into big pieces
• salt & pepper, to taste
• pinch of sugar
• chakalaka, chilli sauce or grated cheese, to serve
METHOD
1. Cut the loaf of bread into four quarters and hollow out the centre of each quarter to make room for the filling.
2. Spread butter or margarine over the hollowed-out bread quarters.
3. Toast the bread over hot coals or in a pan until lightly crisp on the outside. Set aside and keep warm.
4. Heat the oil in a pan and fry the pork bangers until nearly cooked through.
5. Add the onion and peppers, then fry for a few minutes until golden brown.
6. Add the tomato, salt, pepper and sugar, then fry for a few more minutes until the tomatoes soften.
7. Slice the pork bangers, mix them back into the pan, and spoon the filling into the toasted bread quarters.
8. Drizzle with chakalaka or chilli sauce, or sprinkle with grated cheese if desired.
9. Serve immediately and enjoy while hot.
GLAZED PORK BELLY
By Zanele van Zyl @ cookingwithzanele
Serves: 6
INGREDIENTS
• 1kg pork belly
• 1 medium onion, finely chopped
• ½ cup apricot jam
• ⅓ cup Worcestershire sauce
• 4 cloves garlic, finely chopped
• 2 tablespoons grated ginger
• 2 red chillies, seeds removed & finely chopped
• ½ cup white grape vinegar
• ½ cup apple cider vinegar
• 1 tablespoon chicken spice
• 1 teaspoon paprika
METHOD
1. |
Preheat the oven to 180 º C. |
2. |
To a large pot, add the pork |
belly and onion. Cover with |
water, bring to a boil, and boil for 15 – 20 minutes. Drain and set aside.
3. In a saucepan over low heat, mix the apricot jam, Worcestershire sauce, garlic, ginger, red chillies, white vinegar, apple cider vinegar, chicken spice and paprika.
4. Cook until the glaze has reduced and thickened. Transfer the pork belly to a roasting dish.
5. Use a sharp knife to remove the skin. Score the fat with the knife, then transfer to the oven and roast for 45 – 60 minutes, or until the pork is cooked through, and the fat is crispy and golden brown. 6. Remove from the oven and pour over half the glaze, before transferring to the oven to roast for another 10 minutes.
7. Pour over the remaining glaze and garnish as desired before serving.
54 | Autumn 2026 • essentialflavours. co. za