This is a classic pork rib marinade that is pretty close to what a lot of butchers use. You can add more golden syrup if you like them a little sweeter. Use this as a base to perfect your own sauce.
before we get strated, to get the meat tender and falling from the bone, boil the raw ribs in salted water for about 20 minutes and then let them cool before you marinate them.
What you need
150ml tomato sauce
75ml honey or golden syrup
Good pinch of paprika
1/2 teaspoon of salt and pepper
1 tablespoon Worcester sauce
1 tablespoon Soya sauce
2 teaspoons granular mustard
50ml apricot jam
4 tablespoons brown sugar
1 chili chopped fine
Put everything into a sauce pan over a low heat and and stir until steams comes off the top.
Remove from the heat and allow to cool, place 1kg of the cooled ribs into a plastic bag with the marinade 1 onion which has been quartered, 3 bay leaves and a pinch of peppercorns. (This marinade will do 2kg of ribs, so 2 bags)
Leave the ribs to marinade for at least 2 hours, then braai or grill them until the edges begin to blacken and the meat is pulling away from the bone.
You can baste while they are cooking but not necessary.
Summer time is braai time and another South African braai classic are Sosaties
These are perfect little weekend morsels and while the braai’s are packed away will serve as a fitting substitute.
This is seriously good and you get the hint of apple in the meat from the apple cider. Roast pork has become a favorite of mine and I just love the way the apple cider seems to permeate the whole roast. Give this pork pot roast a try, you will not regret it.
What you need
1.5kg pork loin
1 bottle apple cider
2 Thyme sprigs
1 large onion quartered
1 large carrot roughly chopped
2 sticks celery roughly chopped
Preheat the oven to 220 celsius.
Remove the skin from the pork and set aside. Sprinkle the outside of the pork with course salt, place in an oven proof dish and pour in the cider.
Cook at 220 for 1/2 an hour, then reduce the heat to 160 celsius, add the vegetables and thyme and cook for a further 1 hour. Remove from the dish and set aside for about 20 minutes while you make the gravy from the remaining liquid.
Crackling – Score the skin diagonally with a sharp knife and pour boiling water over it. (It will shrink and go whitish) Pat dry with a cloth, sprinkle with salt and place under the grill to crisp up.
This is so delicious and tender and has a hint of the apples from the cider. Take a look at the list of recipe books I recommend, there is a recipe book that you will really get great use out of.
Cuban spicy Chorico
This has become one of my all time favorite recipes that takes about 10 minutes to prepare. I made it one day for a few mates who came over to watch the rugby and now I can’t seem to get rid of them. I first had it at a Cuban restaurant in Cape town and just could not get enough of it so had to get a recipe going and here it is!
It can be spicy or mild but I would recommend as spicy as you can handle.
Warning: You will not be welcomed by lovers who have not been eating this with you.
What you need
A couple of Chorizo, say 6 inches of chorizo per person sliced into fairly chunky slices, about 1/2 cm each.
Put a pot on the stove, add 1 tin of chopped tomatoes for every 4/5 people(with or without onion – depends how you feel) . Heat on a medium heat for a few min. Add a few cloves of crushed garlic, whole dried chilli’s to your taste and a teaspoon of paprika per tin tomatoes (smoked paprika if you have) and gently simmer it for a few minutes. Toss on the sliced chorizo and let it all simmer while you cut up a few french loaves or pita or whatever you prefer.
Spoon the mixture into a bowl and if you like it fancy like I do, chop up a few spring onions and sprinkle on top and drink up those compliments.
If you really want to make it a special experience for your friends, make this biltong recipe and the tortilla recipe.