MOSTERD VARK TJOPS


MOSTERD VARK TJOPS
1 eetlepel wimpy mosterd
1 eetlepel chutney
1 eetlepel bruinsuiker
1 eetlepel suurlemoensap
halwe koppie warm water
Uieringe

Meng alles saam en gooi dit oor die tjoppies. Sny uie ringe oor die tjoppies.
Bak ongeveer ‘n uur sodat die sousie lekker intrek.
Nota:
Hierdie is ‘n lekker marinade vir enige braaivleisie ook.
Dit werk baie lekker met hoender ook.
Foto: Nathalie Coen




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




RIB EYE PORK STEAK WITH VEGGIES


RIB EYE PORK STEAK WITH VEGGIES
Rib eye pork steak with infused mashed potatoes and cheesy bacon brussels sprouts
PORK STEAKS:
Pan fried in olive oil with salt, pepper and smoked paprika.

MASHED POTATOES
8 baby potatoes boiled with skin on until cooked.
Roughly mash potatoes to a course consistency and add:
chopped black olives
sun dried tomatoes
spring onions with
½ cup of milk
1 tablespoon butter
Seasoned with Himalayan salt, chilli and garlic seasoning.

CHEESY BACON BRUSSELS SPROUTS
3 cups brussels sprouts
½ cup bacon bits
1 cup sour cream
1 cup grated cheese
1 teaspoon garlic

Boil brussels sprouts until tender but still crunchy.
Fry  bacon bits until crispy and remove from pan.
In the same pan add  sour cream and  grated cheese with garlic, add bacon and pour over brussels sprouts. The bacon and cheese is quite salty so only added pepper.
Recipre and Photo: Chireen Buitendag




GIDEON SE VARKSTERTJIES IN DIE OOND


GIDEON SE VARKSTERTJIES IN DIE OOND
Ek het vir aandete saam met lekker smash die varkstertjies in die oond gebak en julle sallie glo hoe lekker en maklik dit is nie Trek die stertjies se velle af en sny met ‘n skerp mes snytjies kruis en dwars oor die vleis.
Pak dit dan oop op ‘n snyplank en besprinkel met sout na jou smaak.
Sprinkel nou Worcestersous oor en vryf dit mooi in die snytjies in en sprinkel ‘n klein bietjie chillie flakes oor.
Pak die stertjies in ‘n oondvaste bak en bedek met foelie (geen ander vloeistof nie).
Bak in die oond vir 2 ure op 160°C.
Stel dan die oond na 180°C en bak vir nog ‘n uur en verwyder die foelie.
Stel die oond op stadige grill no1 en grill stadig vir omtrent 20 min tot ‘n lekker sagte crisp gevorm is.
Ons het dit saam met lekker smash geëet en ek het daai sousie so in ‘n holtetjie in die smash geskep.
Hmmmmmmmmm djeeeerlik!
Resep en foto: Gideon Louw