VARKLENDETJOPS OF RIBVINGERS IN SOUS GEBAK

VARKLENDETJOPS OF RIBVINGERS IN SOUS GEBAK
1 kg varklendetjops of varkrib, tussen die ribbes in vingers gesny.
5 ml sout
5 ml varsgemaalde swartpeper
250 ml water
125 ml tamatiesous
5 ml fyn gemmer
15 ml bruinsuiker
125 ml bruinasyn
45 ml worcestershiresous
5 ml aangemaakte mosterd
Geur die varkvingers met die sout en peper. Plaas in ‘n oondbak met ‘n deksel. Maak ‘n sous van die res van die bestanddele en giet dit oor die vleis. Plaas die deksel op en sit in die oond. Stel die oond op 180 °C en bak vir 90 minute in die oond. Kyk na so ‘n uur of die sous nie te min is nie, en voeg bietjie water by indien benodig. Verwyder die deksel na 90 minute en bak die vleis nog 15 minute. Geniet saam met rys en stowekool, of kan jy dit net met kapokaartappels en opgekookte groente geniet.
Lewer 4 porsies.
Resep: Jan van Niekerk.




PORK CHOPS WITH LEMON


PORK CHOPS WITH LEMON

I made a very garlicky gremolata to go with the rich pork. Served with fluffy sexy mash and steamed carrots.

A simple pork chop recipe from the River Cafe Cook Book. The pork loin is effortlessly seasoned with fresh lemon juice before being roasted to perfection. Grilling the pork chops first gives them an interesting, charred flavour. Roasting the lemon with the chops and squeezing the cooked juices over the meat will result in a delicious lemony sauce to pour over at the end. Pork chops should be cut 3 cm thick.
4 pork loin chops
1 lemon
Preheat an ovenproof griddle pan. Preheat the oven to 200 °C.
Season each chop, put on the griddle pan, and seal on each side.
Cut the lemon in half. Heat an oven tray. Put in the chops, squeeze over the lemon juice, and place the squeezed lemon halves in the tray. Roast in the oven for 10 minutes. Press the lemon halves on to the chops and baste with the juice. Roast for another 10 minutes or until firm to the touch.
Photo: Elsabie Templeton




“PULLED PORK” POTJIE PASTEI

“PULLED PORK” POTJIE PASTEI
Ek het hierdie lekker ” pulled pork potjie paai ” in my swartpot oppie kole gemaak met oorskiet vark bladvleis en dit was absoluut djeeeerlik!
± 500 g oorskiet vark bladvleis
1 ui, fyn gekerf
2 eetlepels mayonnaise
2 eetlepels sweet chillie sous
2 eetlepels suurlemoensap
2 eetlepels heuning
2 eetlepels korrelmostert
1 teelepel gemaalde swartpeper
Meng alles saam.
Deeg:
4 koppies koekmeel
4 teelepels bakpoeier
2 eetlepels suiker
½ teelepel sout
Sif alles saam in mengbak en voeg by.
1 koppie gerasperde geelkaas
1 koppie olyfolie
1 koppie melk
Meng alles saam en knie tot ‘n deeg en rol uit tot omtrent 10 mm dik.
Maak een derde van die deeg af en plaas twee derdes in ‘n platboompot en werk dit mooi teen die rante uit.
Giet die vleismengsel in die pot en maak ‘n ronde sirkel van die ander derde en plaas bo-op die vulsel en druk die rante saam vas.
Sny ‘n keep of twee op die boonste deeg en smeer dit met geklitste eier.
Bak op matige skerp kole onder en op die deksel van die pot vir ‘n uur lank.
Vervang die kole as dit te veel afgaan met skerperige kole sodat die kors effens verbruin.
Ons het dit geniet saam met opgekookte appel en was uit die boeke.
Hmmmmmmmm dit was lekker sappig en niks droog nie.

PULLED PORK
Heerlike Djeeerlike Lekker varkblad hmmmmmmm
‘n 2.5 kg Varkblad geplaas in ‘n oondvaste bak en besprinkel met olyfolie en sout en gemaalde swartpeper en ‘n bietjie suurlemoensap asook ‘n paar roosmaryn takkies
Bedek die blad met bak met foelie en bak op 150°C vir 3.5 ure.
Gooi 2/3 van die sous wat gevorm is, af en verdik met ‘n bietjie sampioen soppoeier en sit saam met die vleis voor.
Stadig grill die vleis met die foelie.
Verwyder vir nog ‘n verdere 30 min.
Ons het die varkblad geniet saam met blomkool, ertjies en gebakte aartappels.
Was yt die boeke lekkerrrrr!
Resep en foto: Gideon Louw




STICKY GLAZED PORK RASHERS


STICKY GLAZED PORK RASHERS
Allegaartjie is so mooi Afrikaanse woord, en dit is soos dit klink, heerlik. Nou ja ek hou van my tamatie rou, chips, crumbed steak en hierdie pork rashers, heerlik.
¾ cup barbecue sauce
¼ cup Worcestershire sauce/ soya sauce
1/3 cup maple syrup/honey
¼ cup Dijon mustard
3 teaspoons smoked paprika
1.5 kg pork rashers (boneless pork ribs)

Preheat oven to 220˚C/200˚C fan-forced. Combine barbecue sauce, Worcestershire/soya sauce, maple syrup/honey, mustard and paprika in a small saucepan.
Stir until well combined and bring to the boil over medium-high heat. Reduce heat and simmer for 4-5 minutes until slightly thickened. Pour half of the barbecue sauce mixture into a bowl and set aside until ready to serve.

Place pork rashers in a single layer onto a greased rack in a large baking tray well-lined with foil. Liberally brush on both sides with the remaining barbecue sauce mixture. Roast for 55-60 minutes, brushing occasionally with remaining barbecue sauce mixture and turning, until golden brown.
Serve with reserved barbecue sauce.
Recipe and Photo: Elize de Kock




VARKTJOPS IN ‘N KITS


VARKTJOPS IN ‘N KITS
4 varktjops
sout en peper
jou keuse speserye

Sous
30 ml soet rissie of rissie-knoffelsous
30 ml blatjang (Ek het jalapeno blatjang gebruik)
30 ml suiker
30 ml Worcestersous

Keep die vetrante van die varktjops in sodat dit goed uitbraai.
Plaas die tjops langs mekaar in ‘n bakpan.
Meng al die sous bestanddele saam sodat dit ‘n pasta vorm is.
Ek sit ‘n titsel water by.
Smeer elke varktjop met van die pasta, bak, draai om en smeer aan anderkant.
Bak tot gaar.
Resep: Morne Kriel




CHUTNEY / BLATJANG VARKTJOPS


CHUTNEY / BLATJANG VARKTJOPS
8 varktjops
¼ koppie chutney/blatjang
2 eetlepels heuning
1 teelepel mosterdpoeier
1 teelepel geelsout/aromat
¼ teelepel kerriepoeier

Sout die varktjops.
Meng al die bestanddele.
Skep ¼ koppie van die sous oor die varktjops.
Bak ¼ uur, draai om die tjops en gooi ander sous oor die anderkant van die tjops.
Bak ½ uur lank tot mooi bruin.
Resep: Carol Elliott Claassen
Resep geplaas deur Morne Kriel




SWEET AND SOUR PORK WITH VEGGIES


SWEET AND SOUR PORK WITH VEGGIES
Once you’ve made this version, I promise you’ll never go back to a mediocre Chinese restaurant for sweet and sour pork again. Sweet and sour pork is a classic Cantonese dish. Its fame is such that the Chinese call it gu lao rou, meaning pork with a long history.
250 gr fresh pineapple (about ¼ small)
1 small onion
1 carrot
few green beans
½ green pepper
few broccoli florets
1 spring onion
2 to 3 long red chillies, seeded
2 garlic cloves
vegetable oil, for deep-frying
Maizena (½ cup), plus 1 tsp extra
steamed or fried rice, to serve

Marinated pork:
1 scant teaspoon five-spice powder
2 teaspoon light soy sauce
2 teaspoon Vodka
1 teaspoon ginger juice (squeezed from 2 tbsp finely grated ginger)
1 egg, beaten
500 g pork neck (pork neck is best because it has a good distribution of lean meat and fat)

Sweet and sour sauce:
185 ml chicken stock (¾ cup)
125 ml tomato ketchup (½ cup)
1 tablespoon caster sugar, or to taste
1 tablespoon honey
1 tablespoon fish sauce
1 tablespoon black bean sauce
1 tablespoon brown malt vinegar
2 teaspoon light soy
½ teaspoon dark soy sauce
½ teaspoon sesame oil

For marinated pork, combine five-spice, light soy, vodka, ginger juice, egg and a pinch of salt in a bowl.
Cut pork into 3 cm pieces, add to marinade and mix well. Cover with plastic wrap and refrigerate to marinate (15 minutes or overnight; if marinating overnight, mix in egg just before cooking).
For sweet and sour sauce, mix ingredients in a bowl, and season to taste with sugar and vinegar.
Cut pineapple into bite-sized pieces, cut onion and, thinly slice capsicums, carrot and greenbeans, prepare broccoli florets, cut spring onion into batons, thinly slice chillies, finely chop garlic and set aside separately on a tray.
Heat oil in a wok to 185ºC. Place maizena in a bowl, add pork cubes and toss to coat, then deep-fry in batches until browned and crisp (2-3 minutes; be careful, hot oil will spit). Remove pork with a slotted spoon and drain on paper towels. Repeat if desired for a crisper texture. Reserve oil in a heatproof container.
Wipe wok with paper towels, then heat 1 tbsp frying oil. When hot, add onion, chilli and garlic, and stir-fry until onion starts to colour (30 seconds).
Add capsicum and pineapple, carrot and greenbeans, and stir-fry until well combined.
Add sweet and sour sauce, bring to the boil, then add spring onion and broccoli and stir-fry until warmed through.
Meanwhile, combine extra maizena with 1 tbsp cold water and stir into boiling sauce to thicken.
Season to taste.
Return pork to wok to warm through (1-2 minutes), then serve with rice.
Sprinkle toasted sesame seeds over.
Recipe and Photo: Elize de Kock




IDEES MET VARK TJOPS


IDEES MET VARK TJOPS
Retha Du Toit
Worcestershire sous gemeng met appelkooskonfyt, smeet oor varkchops. Gooi net biltongspice op tjops
Mercia Labuschagne
Kerrie varktjops, Meng kerrie, borrie, chutney, bietjie tamatiesous, bietjie asyn en bietjie kookolie saam. Gooi oor tjops. Bak tot gaar.
Analitia Shuda
Neem varktkops, rol dit in:
1 eetlepel amandel meel
1 eetlepel kerrie poeier
sout en pepper, na smaak
Plaas in oondskottel.
Meng:
1 eetlepel asyn
1 blik pypappel
Giet dit bo-oor die tjops.
Plaas in oond 180°C vir 30 min.
Gerda Miller
Sprinkel jou keuse speserye, sout en peper oor. Dan sprinkel jy melk en asyn oor. Werk dit lekker deur jou tjoppies en bak in lekker warm vooraf verhitte oond. Jou vleis is heerlik sag en die velletjies lekker bros.
Hanlie Oosterhuis
Gooi ‘n bottel Knorr franse of Italiaanse slaaisous oor en bak tot gaar.
Bianca Scheckle
Sprinkel met Steak en tjop speserye, plaas in oondbak met ‘n klein blikkie ingelegde perskes en al die sap in die blikkie. Sny 3 tamaties is groot stukke en pak dit tussen die perske stukke. Sprinkel met roosmaryn takkies en gekneusde knoffel en bak in die oond tot gaar. Ons doen gewoonlik so 6 tot 8 tjops op ‘n tyd, verminder net hoeveelheid van die perske sap indien minder tjops gebruik word anders is daar te veel sap en die tjoppies kook nie lekker sag nie.
Louisa Burnett
Crumb pork chops, fry in pan. But just to brown the crumb coating slightly. In an oven proof dish pour a tin (or 2) of cream of tomato soup. Place chops in soup and top each chop with a tablespoon of creamed sweetcorn, top with cheese and bake in oven at 190ºC for about 35 min. Serve with mash.
Angus Bruce Bruiners
Flavor your flour mix with some dried thyme, salt pepper, BBQ spice, and other spice of choice, roll chops in flour mix. Place in oven pan with little bit of oil and bake until crispy.
Ilana Smit
I always bake mine in oven with chutney, mustard and Worcester sauce.

Priscilla Smith
Varkvleis roerbraai:
Sous:
Meng  die volgende:
¼ koppie bruinasyn
4 teelepels heuning of bruinsuiker
2 eetlepels sojasous
2 eetlepels suurlemoensap
2 eetlepels mielieblom
Hou eenkant. Verhit 30 ml olie in swaarboomkastrol. Braai opgesnyde varkvleis tjops tot goudbruin. Voeg 1 medium dun skyfie ui en een fyngekapte knoffelhuisie by. Braai tot sag. Voeg koppie fyn kool, 125 g repies wortel, 1/3 koppie brokkoli in stukkies gebreek, sout en peper na smaak. Drup eetlepels vol water in pan om stoom te maak om kookproses vinniger te maak. Voeg sous by. Roer goed. Voeg gaar noedels by en meng met vurke.

Wimpie Loots
Gebruik blikkie mossels of oesters. Braai tjops en uie in die blikkie se olie. Sprinkle die oesters oor die tjops. Kan die tjops ook met spek repe draai. Kaassous oor of rasper kaas oor en smelt.
Baie ryk maar lekker.
Wayne Dugmore
Maak ‘n marinade van vars gerasperde gemmer, knoffel, ster anys en Savannah dry. Laat die tjops vir ‘n paar uur daarin lê. Braai oor direkte hitte.
Jan van der Westhuizen
In oond met gemmerbier, sout en pepper na smaak, aartappels uie ens.




ORANGE AND GINGER GLAZED MINI EISBEINS


ORANGE AND GINGER GLAZED MINI EISBEINS
Orange and ginger glazed mini eisbeins served with fluffy sexy mash and steamed tender stem broccoli.
6 mini eisbeins (2 x eskort packs)
65 ml apricot jam
30 ml chipotle spice and smoked chilli flakes to taste
2 oranges, zest and juice, I just peeled the skin off with potato peeler (keep zest/peels for making the sticky glaze)

Glaze:
250 ml water
250 ml sugar
125 ml fresh ginger finely chopped (I used my meat tenderizing hammer)
5 ml vanilla essence
250 ml 4 citrus marmalade

Eisbein method:
You can either bake the eisbeins in the oven for 2 hours at 220°C or in slow cooker on high for 4 hours (what I did).
Remove the string from the meat at this point.
Rub the eisbeins with harissa spice and smoked chilli flakes and using a basting brush glaze with the apricot jam.
Place in a deep casserole dish (or the slow cooker pot), add the orange juice and cover with water.
Cover with a double layer of tin foil and bake for 2 hours in pre-heated oven at 220°C. or place the lid on slow cooker pot and set on high for 4 hours.
Glaze method:
Place the water, sugar, ginger, orange zest or peels and vanilla essence in a small saucepan and allow the sugar to dissolve. Then simmer for 10-15 min. Remove from the heat and carefully pour through a sieve into a large jug. Discard the ginger, orange peels in the sieve and stir the orange marmalade through the sauce. Allow to cool down.
Once the eisbeins are cooked, remove from the casserole dish or slow cooker pot and place in an oven proof dish.
Brush generously with the orange and ginger glaze. Return to the oven at 220°C for 15 minutes until the glaze becomes sticky and golden.
It was restaurant quality tonight.
Recipe and Photo: Elsabie Templeton




KERRIE VARKVLEIS MET BOTTERBONE


KERRIE VARKVLEIS MET BOTTERBONE
Iemand is so op haar stukke om te kook wanneer sy alleen is, maar dit lyk uit die boeke uit lekker!!😜
1 kg varknek, in blokkies gesny
½ koppie koekmeel
1 ui, opgekap
½ groen soetrissie, opgekap
1 tamatie, opgekap
1 blikkie kerrie botterboontjies
1 teelepel Rajah Mild & Spicy kerriepoeier
1 teelepel Garam Masala
1 teelepel cumin
1 teelepel gerookte paprika
1 teelepel borrie
knoffel en gemmerpaste na smaak
koriander (opsioneel)

Rol blokkies vleis in bietjie koekmeel en verbruin dan in bietjie olie.
Haal uit en hou eenkant.
Braai ui en groen soetrissie tot sag, voeg knoffel en gemmerpaste by en roer deur.
Voeg al die speserye in die pot en roerbraai deur vir ‘n paar minute.
Gooi ‘n bietjie water by, meng deur en laat kook vir 5 minute.
Voeg die mengsel, tamatieblokkies en vleis nou in ‘n oondskottel, geur met sout en bak met deksel teen 180°C tot vleis sag is.
Gooi ‘n blikkie kerrie botterboontjies by meng deur en laat net weer warm word.
Bedien dadelik.
Resep en Foto: Elize de Kock