SA pork is a Braai Day winner: recipes

South African pork is great value for money and super tasty too, what better way to celebrate National Braai Day than with some great pork recipes?

Honey soy glazed pork kebabs

Honey soy glazed pork kebabs.Pork steaks with herb butter.Asado-style pork chops with tomato glaze.Pork rashers with traditional curry marinade.

(5 - 6 servings)

1 kg cubed pork neck

1 cup olive oil

1/4 cup balsamic vinegar

10 ml each chopped ginger & garlic

5 ml chopped fresh chillies (optional)

2 red onions, quartered

2 red peppers, seeded & cubed

salt to taste

1/2 cup runny honey (sligthly warmed)

1/2 soy sauce

Marinate pork cubes in olive oil, balsamic vinegar, garlic, ginger and chillies. Soak bamboo sticks in water. After a few hours, skewer pork, onion and red peppers on skewers. Season lightly with salt. Braai over medium-hot coals and baste frequently with mixture of honey and soy sauce.

Pork steaks with herb butter

(4 - 6 servings)

4 - 6 pork rump steaks or loin steaks, or Texan steaks, cut from the leg

100 ml olive oil salt and pepper

rosemary and olive seasoning, or braai spice (to taste)

15 ml mixed, chopped herbs, such as sage, thyme, oreganum and chives

60 ml salted butter, softened

Dry the pork steaks well. Rub with olive oil, salt, pepper and spice or rosemary and olive seasoning. Braai over medium-hot coals and do not turn them over too quickly. Braai until just done, but not overcooked. Beat the chopped herbs and butter together until mixed well. As soon as you remove the pork steaks from the braai grid, place about 5ml of the herbed butter on each pork steak just before serving.

Asado-style pork chops with tomato glaze

(4 - 6 servings)

6 - 10 pork loin chops

salt and pepper

barbecue spice

65 ml cooking oil

125 ml tomato sauce

65 ml water or apple juice

15 ml honey or golden syrup

Pat the pork chops dry with kitchen paper. Rub with salt, pepper, barbecue spice and cooking oil. Mix the tomato sauce, apple juice, honey and remaining cooking oil into a shiny basting sauce. Brush over the pork chops once. Quickly braai or grill or fry the pork chops lightly on each side just to seal the surface. Remove from heat. Push a thick skewer through the pork chops and position the skewer above the coals to continue grilling them over the heat of the coals. This can also be done in the oven and works especially well in a kettle or Weber braai. Turn the skewer occasionally to grill the pork chops evenly on all sides. Do not overcook. The chops must remain juicy inside.

Pork rashers with traditional curry marinade

(4 - 6 servings)

6 - 10 pork rashers, outer skins removed

125 ml olive oil

1 large onion, grated

2 garlic cloves, finely chopped

5 - 10 ml fresh ginger, chopped

10 - 15 ml curry powder

5 ml masala

5 ml turmeric

65 ml brown grape vinegar or any other good quality vinegar

25 ml brown sugar

250 ml cold water


Place the rashers in a rectangular pyrex or plastic container (not steel). Heat the olive oil and fry the onion, garlic and ginger until just soft. Add the curry powder, masala and turmeric and fry another 2 - 3 minutes until the spices are nicely roasted, but not burnt. Turn heat off and add the vinegar, sugar and water. Stir to dissolve the sugar. Rub the pork rashers lightly with salt and pour the curry marinade over. Cover with cling film and leave 3 - 4 hours (or overnight) in the fridge. To braai, shake the excess marinade off and braai over medium hot coals until the rashers are just cooked.