The search is on for SA’s favourite family #winningdish prepared with oh-so-flavourful pork.

Pork is so versatile and delicious. We simply love the many delightful ways it can make a meal unforgettable.


Succulent, satisfying and packed with a rich, meaty flavour pork is comfort food at its best!

Not only does pork offer the best value for money, but it can be easily transformed into impressive dishes for midweek meals, special occasions and festive family get-togethers. And let’s not forget about the extra-crispy crackling from the pork belly – it's always a favourite.

Choose the dish you'd love to prepare for your family from the options below, and you could WIN mega prizes and be rewarded just for having your say.

HOW TO ENTER:

* From the list of recipes below, simply click on the one you’re most excited to cook at home.

* Complete the form. You can enter as many times as you like!

MORE ABOUT THE PRIZES:

* Seven lucky entrants will win R1 000 cash each.

* Five lucky entrants will win a SA Pork cookbook packed with easy pork recipes.

Choose your
favourite dish by clicking on the VOTE NOW button.

COMPETITION RULES, TERMS AND CONDITIONS

The competition runs from 30 June to 18 August 2021. You may enter as many times as you like. In case of a competition with more than one prize and multiple draws, entrants may only win once per competition. Staff and their families of Media24 and the prize sponsor may not enter. You have to vote for your favourite pork dish and complete the form to stand a chance to win. Winners will be chosen by random draw. Winners will be notified telephonically. If a winner can’t be reached within three calls during business hours, a new winner will be chosen. Media24 and the prize sponsor take no responsibility for any damage caused by entering or taking part in this competition. Prizes are non-transferable and may not be exchanged for another prize. The prize sponsor is responsible for delivery of prizes within a reasonable time (4-8 weeks). It is the winner’s responsibility to provide the correct banking details in the event of winning the cash prize. It is the winner’s responsibility to provide the correct daytime address for delivery and to be present to receive the prize. Media24 and the sponsor take no responsibility for loss of the prize should the winner not be present to receive it. By entering this competition, you consent to occasionally receiving promotional material from Media24. 

RECIPES

P R E P A R A T I O N: 15 – 20 min
C O O K I N G: 30 min

S E R V E S: 10 – 12

BOBOTIE

  • 1 onion, finely chopped
  • 30ml (2T) oil
  • 15ml (1T) salt
  • 30ml (2T) curry powder
  • 20ml (4t) turmeric  
  • 3ml each ground ginger, cinnamon and cumin
  • 2kg pork mince
  • 60ml (¼c) brown vinegar
  • 60ml (¼c) fruit chutney
  • 60ml (¼c) smooth apricot jam
  • 4 slices white bread
  • 125ml (½c) milk
  • Salt and black pepper, to taste

TOPPING

  • 500ml (2c) fresh white breadcrumbs
  • 2 Granny Smith apples, peeled, cored and grated
  • 250ml (1c) grated cheddar cheese
  • 60ml (¼c) melted butter
  • 5ml (1t) fresh thyme leaves 
  • Salt and black pepper, to taste 

Preheat the oven to 160°C. In a saucepan over medium-high heat, fry the onions in the oil. Add the salt, curry powder, turmeric, ginger, cinnamon and cumin and cook until fragrant and oily. Add the pork and fry until cooked. Stir in the vinegar, chutney and apricot jam. Soak the bread in the milk until soft and mash with a fork. Add it to the meat mixture, lower the heat and let it simmer for a few minutes. Season with salt and pepper. Spoon the mixture into a greased ovenproof dish or individual ramakins. For the topping, combine all the ingredients, season to taste and spoon a generous layer on top of the bobotie mixture. Bake for 30 minutes until the crumble topping is golden brown and crispy. Serve with rice and salad.

P R E P A R A T I O N: 15 – 20 min
C O O K I N G : approximately 2hrs and 15 min

S E R V E S: 10 – 12

Ask your butcher to cut the pork neck or shoulder into cubes for you.

  • 2kg pork neck or shoulder, cubed and seasoned with salt and black pepper
  • Oil, for frying
  • 2 onions, roughly chopped
  • 4 garlic cloves, chopped
  • 30ml (2T) fresh ginger, finely grated
  • 45ml (3T) tomato paste
  • 6 whole allspice berries (optional)
  • 20ml (4t) ground coriander
  • 4 bay leaves
  • 60ml (¼c) Worcester sauce
  • 750ml (3c) boiling water
  • 1kg tomatoes, peeled and chopped
  • 5 large potatoes, peeled and cubed
  • 5 large carrots, chopped
  • Salt, black pepper and 3 - 5ml sugar, to taste
  • 60ml (¼c) tomato sauce
  • Fresh coriander leaves or parsley, to garnish

In a large saucepan over high heat, brown the pork cubes in the oil. Remove the pork (and all pan juices) from the pan and keep the fried pork cubes and the pan juices aside. Reduce the heat and add the onions, garlic and ginger to the saucepan and fry until the onions are cooked. Stir in the tomato paste, allspice (if using), coriander, bay leaves and Worcester sauce and fry for 1 to 2 minutes. Add the meat (and all pan juices) back to the saucepan. Pour in the water and half of the tomatoes. Cover and simmer over low heat for 1 ½ hours. Add more water to the saucepan if necessary. Add the remaining tomatoes, potatoes and carrots and season with salt, pepper and sugar. Cover and simmer slowly for another 40-50 minutes or until the potatoes are cooked. Add the tomato sauce and season to taste with salt and pepper. Garnish with chopped coriander or parsley and serve with fluffy white rice.

P R E P A R A T I O N: 15 – 20 min
C O O K I N G: approximately 4 hrs
S E R V E S: 12 – 14

SPICE RUB

  • 80ml (⅓c) dark brown sugar
  • 10ml (2t) smoked paprika
  • 10ml (2t) cumin
  • 10ml (2t) mustard powder
  • 15ml (1T) salt
  • 5ml (1t) cayenne pepper
  • 5ml (1t) black pepper

PORK

  • 2kg pork shoulder
  • 750ml (3c) strong rooibos tea
  • 60ml (¼c) soy sauce
  • 125ml (½c) tomato sauce
  • 60ml (¼c) chutney
  • 30ml (2T) Worcester sauce
  • 30ml (2T) balsamic vinegar
  • 6 garlic cloves, crushed

TO SERVE

  • 12 – 14 sesame rolls, toasted and buttered
  • 625ml (2½c) shredded lettuce
  • 250ml (1c) sour cream
  • Pickled jalapeños, thinly sliced (optional)

Preheat the oven to 160°C. In a small bowl, combine the spice rub ingredients and rub it all over the pork, including in any folds. Place the pork in a deep ovenproof dish. Stir any of the remaining spice rub into the rooibos tea and add the soy sauce, tomato sauce, chutney, Worcester sauce, balsamic vinegar and garlic. Mix well and pour around the pork shoulder in the dish. Cover tightly with a lid or a double layer of foil and bake for 4 hours or until the meat is so tender it pulls apart easily with a fork. If the meat still holds its shape, cover and bake for another hour. Shred the meat with two forks. Remember to add the flavourful pan juices. Serve on the toasted and buttered rolls with the lettuce and top with a dollop of sour cream and pickled jalapeños.

P R E P A R A T I O N: 15 min
C O O K I N G: approximately 10 min
S E R V E S: 10

DRY RUB

  • 30ml (2T) cumin
  • 5ml (1t) black pepper
  • 7ml ground coriander
  • 3ml dried thyme
  • 3ml sugar
  • 5ml (1t) salt

CHOPS

  • 10 large pork loin chops, about 2cm thick
  • Oil, for frying

HERB BUTTER

  • 125g soft butter
  • 3ml garlic salt
  • 5ml (1t) each finely chopped fresh thyme and rosemary leaves

Combine the ingredients for the dry rub in a small pan and stir over medium heat until fragrant and toasted. Leave to cool slightly. Heat a large cast iron frying pan over medium-high heat. Season the chops with the dry rub. Once the pan is hot, add some oil to coat the bottom of the pan. Place the chops in the pan. They shouldn’t crowd each other too much, so you may have to cook them in batches. There should be a little space between the chops. Sear the chops for about 2 minutes on each side. As soon as the chops are browned, flip them. Once the chops are browned on both sides, turn off the heat and cover the pan. Let the pork chops finish cooking for about 5 minutes, or until cooked to taste. Remove the chops from the pan and arrange on a platter. Whip the butter, garlic salt and fresh herbs together and dot each pork chop with a small dollop of herb butter. Serve the chops with smashed potatoes and salads or veggies of your choice.

P R E P A R A T I O N: 15 min
C O O K I N G: 10 – 15 min

S E R V E S: 8

  • 1kg pork fillet, cut into strips
  • Salt and black pepper, to taste
  • 80ml (⅓c) corn starch
  • 4 garlic cloves, chopped
  • 30ml (2T) fresh ginger, finely grated
  • 60ml (¼c) brown sugar
  • 60ml (¼c) soy sauce
  • 60ml (¼c) sweet chilli sauce
  • Oil, for frying
  • 1 red onion, thinly sliced
  • 4 carrots, cut into thin strips
  • 250g steamed young green beans
  • 250g mushrooms, sliced
  • 2 packets instant noodles
  • Boiling water

In a bowl, season the pork strips with salt and pepper. Add the corn starch and mix well, ensuring each pork strip is covered with a thin layer of corn starch. In a separate bowl, mix the garlic, ginger, brown sugar, soy sauce and sweet chilli sauce and set aside. Heat a little oil in a large pan or wok and fry the pork strips in batches until golden brown. Add the fried pork strips to the soy sauce mixture and set aside. Using the same pan or wok, heat more oil and fry the onion, carrots, beans and mushrooms until just done but still crisp to the bite. Cover the noodles in boiling water for 1 to 2 minutes. Drain and separate the noodles by hand. Add the noodles to the veggies in the wok or pan and toss through. Add the pork strips and marinade and stir-fry for 1 to 2 minutes. Remove from the heat and serve immediately.

P R E P A R A T I O N: 20 min
C O O K I NG : approximately 3 hrs

S E R V E S: 10 – 12

  • 3kg deboned and butterflied skin-on pork shoulder, skin and fat scored
  • Fine salt and freshly ground black pepper
  • 45ml (3T) wholegrain mustard
  • 45ml (3T) apricot jam or honey
  • 45ml (3T) finely chopped fresh mixed herbs of your choice (thyme, sage and parsley is a great flavour combination)
  • 30ml oil, for drizzling
  • 2 onions, sliced
  • 250ml water, white wine or chicken stock

Preheat the oven to 220°C. Lay the pork skin side down on a work surface. Season the meat with salt and pepper. Mix the mustard, jam or honey and herbs and rub it into the pork flesh, right into all the crevices and cracks. Roll the shoulder and secure with string or netting. Pat the skin dry with kitchen towel. Drizzle with a little bit of oil and then add a liberal coat of fine salt. Rub the salt all over the skin with your fingers. Arrange onion slices in a roasting pan and place the pork on top of them. Carefully pour some water, white wine or stock into the pan, taking care not to wet the skin. On the middle rack of the oven, roast the pork for 30 minutes, until the skin is golden brown and bubbly. Reduce the heat to 160°C and roast for a further 2 to 2 ½ hours until the pork is cooked. Check the roasting tin regularly during cooking time. If it is drying out, add a little more liquid. If, by the end of the cooking time, the skin is not as crisp and bubbly as you would prefer, turn the heat back up to 220°C and roast for a couple of minutes. Remove from the oven, leave to rest for 10 minutes and slice. Serve with crispy, golden, roasted potatoes and veggies of your choice.