Get ready to discover the wonders of cooking with pork! Let's try new dishes - and add a tasty spin on the classics with recipes inspired by the versatility, value for money, and delicious taste of pork. It's the perfect choice for quick and easy meals that are ideal for weeknights or entertaining guests - and we'll show you how to cook it to perfection.

Do you know your pork cuts? Try your hand at these dishes and transform the different cuts into the tastiest meals your whole family will love.

Available in many different cuts, you can prepare various interesting and delicious meals with pork. Often interesting cuts like mince, schnitzels, stir-fry strips, goulash (cubes) and trotters aren't displayed on grocery store shelves, but the shop's butchery staff are always ready and willing to prepare these for you on demand. So, never be afraid to ask them for the cut you want. Bonus – because it's prepared right there and then, it's as fresh as can be.

If you can't find pork mince in the fridge aisle in-store, ask the butcher to mince some pork for you. To avoid meatball collapsing incidents from happening, use oiled hands when mixing and binding the meatballs. And always start your meatball on high heat to create a crust on the surface.

Serves: 6
Preparation time: 10 min
Cooking time: 30 min

 2 crustless slices of white bread, torn
80 ml (1/3 cups) milk
500g pork mince
1 garlic clove, chopped
Handful parsley, chopped
1 egg
1 ml (½ tsp) smoked paprika
1 ml (½ tsp) fennel powder

½ onion, chopped
2 garlic cloves, chopped
4 tomatoes, quartered
10 ml (2 tsp) brown sugar
200 ml (3/4 cups) chicken stock
1 ml (½ tsp) smoked paprika
Handful pitted green olives

Potato wedges
4 potatoes, sliced into wedges
5 ml (1 tsp) paprika
1 ml ( ½ tsp) onion powder
1 ml (½ tsp) garlic powder
Salt and pepper
30 ml (2 tbsp) oil

 1.    Add bread to a bowl, pour over the milk and toss until all the bread is soaked with milk.
2.    Add the pork, garlic, parsley, egg, paprika, fennel, salt and pepper mix all with your hands until blended. With oiled hands shape the mince into bite-sized balls and set it aside.
3.    Heat a large pan over medium heat, brown the frikkadels while cooking in batches. Set aside.
4.    Sauce in the same pan, cook the onions until soft. Add the garlic and cook for a few minutes. Pour in the stock and bring to a boil, reduce heat add the tomatoes, paprika and season with salt and pepper.
5.    Return the frikkadels to the pan and simmer for 5 minutes. Add the olives and set them aside.  
6.    Potato wedges Preheat oven to 200C. Pat the potatoes dry with a paper towel. Place all the ingredients in a bowl and coat the potatoes. Place over a baking sheet and bake for 20 minutes or until golden.

A good glug of red wine; a few olives and sundried tomatoes make this sauce extra tasty and ideal to serve when friends pop in for a casual visit.

Bring the meat to room temperature before cooking, this is important when cooking a large piece of meat to ensure there is a level amount of heat going into the meat. Starting by blasting with high heat is important for the skin to lift off the moist meat to develop a crackling.

Serves 6
Preparation time: 15 min
Cooking time: 3 hours

2,5 kg pork belly
30 ml (2 tbsp) coarse sea salt
300 ml (1 ½ cup) chicken stock
200 ml (3/4 cup) dry cider
15 ml (1 tbsp) wholegrain mustard

60 ml ( ¼ cup) apple cider vinegar
15 ml (1 tbsp) wholegrain mustard
15 ml ( 1 tbsp) honey
Salt and pepper
½ red onion, thinly sliced
1 cucumber, cut lengthwise with a peeler
Small handful of dill
Mash potato to serve

1.    With a sharp knife score the skin - be careful not to go through the meat. Rub 1 tbsp salt all over the pork. Put the pork in the fridge overnight with the skin exposed to dry.
2.    The next day, heat the oven to 230°C. Drizzle oil and salt over the skin and rub.
3.    Place the pork skin-side up in a roasting pan and roast for 45 minutes, until starting to crisp.
4.    Turn down the heat to 150°C. Pour the stock and cider on the side of the pork and roast further for 2 hours. If the skin is not crisp yet, turn up the heat to 200°C for 15 minutes or until crisp.
5.    Move the pork to a carving board, pour the juices into a pot and simmer for 5 minutes. Whisk in mustard and set aside.
6.    Salad In a jar add vinegar, Dijon mustard, honey, salt and pepper. Close the jar with a lid and shake well to mix. Add onion to the jar and set aside for 30 minutes.
7.    Stir together the cucumber and dill in a bowl. Toss dressing and onion before serving with pork belly, gravy and mash.

Have you walked into the meat aisle and wondered what is the difference between pork sausage and pork boerewors, they look alike. The difference between pork sausage and pork boerewors is that pork sausage has more flavour due to the extra fat.
This is simple cooking and delicious. Doing minor changes to the usual using cherry tomatoes instead of whole tomatoes for texture and more sweetness makes it extra tasty.

Serves 6
Preparation time: 5 min
Cooking time: 20 min

15 ml (1 tbsp) oil
350g pork sausage
½ onion, sliced
250g cherry tomatoes, halved
15 ml (1 tbsp) brown sugar
15 ml (1 tbsp) red wine vinegar
400g butter beans
Pap to serve

1. In a pan over medium heat, add oil and brown the sausages. Remove from pan and set aside.
2. In the same pan add the onions and tomatoes, fry for 5 minutes or until soft. Reduce the heat, add sugar and vinegar. Simmer for 10 minutes, return the sausages and stir in the butter beans. Cook for 3 minutes more.
3. Serve with hot pap.

Apple and camembert are a perfect match for pork. Creating wraps with a yummy filling is ideal for lunch, while a taco can be a wonderful party pleaser at an event where guests can create their own tacos.

I see pork mince as a blank slate to add flavours, not like other meats where you're limited in additions of flavourings. Ask the butcher to mince a pork shoulder for you if there is nothing in the fridge.
I rate this the best pork Bolognese recipe. Once you try this with pork mince, I think you will tick it as your favourite too!

Serves 6
Preparation time: 10 min
Cooking time: 45 min

45 ml (3tbsp) oil
1 onion, finely chopped
2 celery stalks, finely chopped
1 carrot, grated
100g bacon pieces
500g pork mince
Salt and pepper
250 ml (1 cup) full cream milk, warmed
250 ml (1 cup) chicken stock
400g tomato puree
Pasta to serve

1. In a large pot over medium heat add oil and onions. Cook stirring frequently until soft. Add celery and carrots and cook, stirring for 3 minutes.
2. Add the bacon and cook for 2 minutes. Stir in the mince and season with salt and pepper. Cook and break up the mince.
3. Reduce the heat, pour in the milk and cook until evaporated. Add the stock and tomato and cook for 30 minutes more.
4. Serve over pasta and garnish with your favourite fresh herb.

Using pork loin steaks in dishes is affordable, tasty and fun to cook with. A typical pork steak is lean with little fat on the outside to enhance flavour. For schnitzel, it's best to use extra lean or trim off the fat.

Serves 6
Preparation time: 20 min
Cooking time: 35 min

4 × 200g pork loin steaks
2 tbsp (2 tbsp) brown sugar
125 ml (½ cup) peanuts, toasted
5 ml (1 tsp) ground coriander
5 ml (1 tsp) ground cumin
1 ml ( ½ tsp) allspice
250 ml (1 cup) breadcrumbs
2 eggs, beaten
125 ml (½ cup) flour
Tomato "smoor"
250g cherry tomatoes
10g tomato paste
1 onion, chopped
2 red chillies, chopped
3 garlic cloves
10 ml (2 tsp) sugar
15 ml (1 tbsp) Worcestershire sauce
15 ml (1 tbsp) cream of tomato soup powder
Salt to taste

5 ml (1 tsp) ground coriander
5 ml (1 tsp) cumin seeds
5 ml (1 tsp) medium curry
300g basmati rice
750 ml (3 cups) chicken tock

1. Using a rolling pin, flatten pork between 2 sheets of baking paper. Blend sugar, nuts and spices until coarse. Add the bread crumbs and mix, place into a shallow bowl. Add eggs to a second shallow bowl and flour in the third bowl. Dust pork in flour, dip in egg, then coat in the bread crumb mixture.
2. Pan-fry in a non-stick pan until cooked.
3. Tomato smoor In an oiled pan, over medium heat. Sauté the onion and red chilli until the onions are soft. Add the garlic and tomato paste, cook stirring for 10 minutes. Add tomatoes, sugar, Worcestershire sauce and soup powder mixed with water. Cook for 10 minutes more, season and serve over schnitzel.
4. Rice In a dry pot, toast the spices until fragrant. Add the rice and stock, bring to a boil, then simmer for 10 minutes. Remove from heat and leave uncovered for 5 minutes. Fluff and serve with schnitzel.


Fresh and crispy coleslaw goes beautifully with succulent pork kebabs and it's ideal to serve as a main meal. On its own, it’s the perfect snack or hand food to serve as an appetizer. 

Pork knuckles are not the same as pork trotters, despite the name. It’s the meaty upper part of the pig's leg. It’s also known as pork shank or pork hock. Although hocks are known to be smoked or cured. My personal taste, I enjoy the rear pork knuckle. Knuckles from the front leg are smaller than the back leg knuckle, so for more meat choose the back knuckles.

Serves 2 - 4
Preparation time: 5 min
Cooking times: 2 hours

2×1kg pork knuckle

10 ml (2 tsp) coarse salt
5 ml (1 tsp) cumin seeds
5 ml (1 tsp) fennel seeds
5 ml (1 tsp) allspice
Samp and bean to serve

750ml (3 cups) chicken stock
2 carrots, chopped
1 onion, chopped
2 large potatoes, cubed
3 garlic cloves, chopped
2 bay leaves

1. Leave the raw pork knuckles overnight, uncovered in the fridge.
2. Preheat your oven to 180°C. Poke small holes all over the pork skin, using a pin or a sharp knife.
3. Pound the rub ingredients in a mortar and pestle until coarse powder.
4. Smear oil over the pork skin, then the rub mixture.
5. Add toothpicks around the pork to hold the skin - as it cooks, the skin shrinks so the toothpicks hold the skin from folding.
6. In a roasting tray, add all the gravy ingredients. Place a rack over the pan and place pork knuckle on the rack. Sitting upright.
7. Roast for 2 hours checking the liquid during the roasting.
8. Increase the temperature to 260°C. and roast further until crackling forms.
9. Serve the knuckle with samp and gravy.