Prep Time:

2 hours

Cook Time:

1 hour A beautiful pork dish for a special occasion. This is bound to impress and is worth the effort!

Ingredients(6)

• 2,5kg SPAR gammon
• 1L (4 cups) SPAR ginger beer
• 1L (4 cups) strong SPAR organic rooibos tea
• 10 peppercorns
• 5 bay leaves
• 4 juniper berries
• 1 Freshline onion, quartered
• 6 Freshline red apples
• 45ml (3 tbsp) soft SPAR butter
• 45ml (3 tbsp) SPAR honey
• 80ml (1/3 cup) SPAR mixed nuts
• 6 SPAR cinnamon quills
• SPAR apple jelly, to serve
• micro leaves, to serve

Glaze

• 15ml (1 tbsp) SPAR Dijon Mustard
• 60ml (¼ cup) brandy
• 60ml (¼ cup) SPAR brown sugar
• 60ml (¼ cup) SPAR apricot jam

Method

1. Place the gammon in a large pot. Add the ginger beer, tea, peppercorns, bay leaves, juniper berries and onion, and bring to a boil. Reduce heat and simmer for 1½ hours.
2. Remove from heat and leave to cool slightly.
3. Carefully pull the skin off the gammon,leaving the fat intact. Discard the skin and leave the gammon to cool in the liquid.
4. Preheat the oven to 180°C.
5. Place all of the glaze ingredients in a saucepan, and heat until melted.
6. Core the apples and scoop enough flesh out to form a 15ml (1 tbsp) cavity.
7. Combine the butter, honey and mixed nuts in a bowl. Divide the nut mixture between the 6 apples and fill each cavity. Press a cinnamon quill into each apple and set aside.
8. Score the fat of the gammon in diamond shapes and place on an oven tray.
9. Brush with the glaze. Place the apples around the gammon and bake for 1 hour, basting it with the glaze every 20 minutes.
10. Serve the gammon with the roasted apples, micro leaves and apple jelly.

Prep Time:

15 minutes

Cook Time:

15 minutes Serve this versatile pork stir-fry with brown basmati rice as a main course, or enjoy it as a delicious lunch-time wrap filler.

Ingredients(4)

• 5ml  SPAR olive oil
• 1 medium onion, sliced into thin half- rings
• 5ml  fresh garlic and ginger mix
• 500g SPAR Tender and Tasty pork stir-fry strips
• 250g  sliced button mushrooms
•  30ml  SPAR honey
•  30ml  SPAR lemon juice
• salt and freshly ground black pepper to taste

Accompaniments

• 50g pack SPAR Freshline rocket
• 1 large avocado, peeled and sliced or cubed
• ½ small  pineapple, peeled and finely cubed

Method

1. In a SPAR Good Living non-stick pan, coated with cooking spray, sauté the onion in the olive oil until tender.
2. Add the garlic and ginger mix, and cook briefly before adding the pork strips and stir-frying them.
3. Add in the mushrooms and cook until tender. Stir in the honey and lemon juice.
4. Check for seasoning, using salt sparingly.
5. Serve either on a bed of cooked SPAR basmati rice, or divide between and roll into warmed, 8 SPAR Freshline brown wraps, using the accompaniment ingredients  inside too, or as a side-salad.

Hints and Tips

Chicken breast stir-fry strips may be substituted for the pork. Using stir-fry ingredients that are high in moisture, help in reducing the amount of fat required for successful stir-frying. The honey and lemon juice may be substituted with 60 ml SPAR pineapple chutney.

Typical Nutritional Information (ready-to-eat)	Per 100g	Per Serving  (375g)
Energy (kJ)	510	2601
Total protein (g)	9.6	36
Total fat (g)	3	11.3
of which: Saturated fat (g)	1.24	4.7
Trans fat (g)	0	0
Mono-unsaturated fat (g)	2.23	8.4
Polyunsaturated fat (g)	0.45	1.7
Cholesterol (mg)	19	71.3
Dietary fibre (g)	1.3	4.9
Total sodium (mg)	68	255

Prep Time:

20 minutes

Cook Time:

1 hr 40 minutes Ask your SPAR butcher to bone a thick rib pork roast, for you to stuff and transform into a meal fit for a King!

Ingredients(8)

• Up to 1.5 kg deboned thick rib of pork (depending on number of guests)
•  salt and pepper

Stuffing

• 125 ml SPAR pitted prunes, chopped
•  1 can   SPAR Pineapple Crush, well drained
•  250 ml fresh white breadcrumbs (4 slices bread)
•  5 ml salt
•  grated rind of ½ lemon
• 50 ml   SPAR olive oil
• 1 medium    onion, sliced into half-rings
• 2  green apples, unpeeled and thinly sliced
• 1  red apple, unpeeled and thinly sliced
• 100 ml  brandy
• 1 chicken stock cube dissolved in 250 ml boiling water
• 400 ml apple juice

Extras

• String for tying the pork
• matches

Method

1. Season the pork all over. Form a pocket running through the centre of the meat.
2. Combine the stuffing ingredients and spoon tightly into the pocket.  Wrap the string evenly down the length of the meat, knotting at intervals to secure the shape neatly.
3. Heat the olive oil in a large heavy-based saucepan and turn the meat until browned all over.
4. Add in the onion and apples and stir for a few minutes.
5. Pour over the brandy, and allow +- 20 seconds for it to heat. Ignite it with a lit match held momentarily near the meat (stand well away immediately on ignition!)
6. When the flames subside, pour over the hot stock and apple juice. Place the saucepan lid on, turn the heat to a low-medium setting and cook for 1 ½ hours.  Stir the ingredients periodically to ensure no sticking occurs.
7. Remove the meat onto a board for carving into slices. Correct the consistency of the ingredients remaining in the saucepan, using a little chicken stock to thin out if required.

Hints and Tips

• The best way to thoroughly drain the pineapple is to press it in a sieve held over a bowl.
• The stuffing can be made quickly, by placing the bread slices in a food processor to crumb them, then adding the remaining ingredients to mix to a workable paste.
• An electric carving knife provides the neatest uniform slices of meat.
• Serve with SPAR Freshline Baby Potatoes and Herb Butter, SPAR Freshline Anytime Veg Selection – both microwaved as per their on-pack instructions.

Prep Time:

15 minutes

Cook Time:

15 minutes A healthy and colourful dish that uses lean pork strips and low fat cottage cheese.

Ingredients(4)

• 25 ml    SPAR Olive Oil
• pack of 3 SPAR Freshline rainbow peppers, deseeded and finely slivered
• 3  SPAR Freshline celery stalks, sliced
• 385 g lean pork steak, cut into strips or cubes
• salt and freshly ground black pepper to taste
• 50 ml SPAR tomato sauce
• 200 g SPAR Freshline mini plum tomatoes, halved
• good pinch  bicarbonate of soda
• 15 ml   corn flour
• 100 ml  tap water
• 1 tub  SPAR low fat Garlic & Herb smooth cottage cheese (250 g)

Method

1. In a non-stick frying pan, sauté the peppers and celery in the heated olive oil, shaking the pan periodically, until the vegetables are just tender and cooked, but still bright in colour.  Using a slotted spoon, remove from the pan and set aside.
2. Toss the pork strips together on fairly high heat in the same pan until browned all over and cooked through.  Season lightly with salt and freshly ground black pepper. Add the tomato sauce, tomatoes and the cooked sweet pepper mix. Cover with a pan lid and cook on low for 5 minutes. Stir in the bicarb and wait until foam subsides before continuing.
3. Combine the corn flour and water in a bowl, then pour into the pork mixture, stirring over low heat until the sauce thickens and briefly comes to the boil. Remove the pan from the stove.
4. Stir in the cottage cheese off the heat, and serve immediately.

Hints and Tips

• For a richer version, perfect for entertaining, swop the cottage cheese for a 175 g tub of SPAR Sweet Chilli Flavoured or Garlic&Chives low fat cream cheese. (unless you are following a specific diet for weight loss or cholesterol reduction)
• SPAR black Mission or Calamata Style olives may be scattered over just before serving
• Substitute the pork for lean beef or chicken breast fillet strips.

Typical Nutritional Information (ready-to-eat)	Per 100g	Per serving (250g)
Energy (kJ)	553	1382.5
Total protein (g)	14.4	36
Carbohydrate (g)	2.7	6.75
Total fat (g)	3.1	6.2
of which: Saturated fats (g)	0.61	1.53
Trans fat (g)	0	0
Mono-unsaturated fat (g)	1.31	3.28
Polyunsaturated fat (g)	0.2	0.5
Cholesterol (mg)	16	40
Total Dietary Fibre (g)	0.6	1.5
Total Sodium (mg)	105	263

Prep Time:

25 minutes

Cook Time:

1 hour 40 mins Entertaining with a roast need not break the bank. Pork still remains an economical option, and with a delicious stuffing, it will provide a main course you will be proud to serve to your guests.

Ingredients(5)

• +- 1,6 kg pork belly (ask your SPAR butcher for the thickest and leanest he can source for  you)
• 410 g can  SPAR pear halves, drained and mashed
• 1 wedge blue cheese, mashed (125 g)
•  65 pkt walnuts, chopped
•  1 small onion, finely chopped
• salt and black pepper to taste
• Sauce
• 167 ml bottle pink sparkling wine
•   25 ml  redcurrant jelly (1/2 bottle)
•   10 ml  corn-flour mixed into
• 250 ml sour cream

Method

1. Pre-heat oven to 180 ° C.
2. Cut the roast in half horizontally almost the whole way through.
3. Combine the pear, cheese, walnuts, onion and seasonings. Use this mixture to fill the roast centre.
4. Brush the top rind with olive oil and rub in salt liberally, to ensure a deliciously crisp crackling layer after roast. Wrap in foil and roast for 1 hour.  Open up the foil and roast a further 20 minutes to brown and crisp the crackling.
5. Set the roast aside to settle before carving, while preparing the sauce.
6. Warm the sparkling wine and redcurrant jelly together on low heat, stirring to combine. Bring to the boil and cook steadily to reduce it somewhat. Slowly add in the corn-flour and cream mixture, using a hand-whisk to ensure it remains smooth until it is well heated.

Hints and Tips

• This roasts successfully in a kettle braai too, using the indirect coal method.
• Carve this joint slightly on the angle to accommodate the bones on the base of the joint which run in that direction.

Prep Time:

20 minutes

Cook Time:

45 minutes Whether for entertaining or a special occasion, pork can be relied upon to provide a lean and tasty meal, especially if combined with interesting ingredients to liven it up.

Ingredients(4)

• 10ml dried sage
• 5ml chicken or braai meat spice
• 125ml fine bread crumbs (62g)
• 500g SPAR Tender and Tasty pork fillet
• 4 garlic cloves, crushed
• 2 medium onions, sliced into rings
• 10ml SPAR sunflower oil
• 440g can SPAR pineapple pieces, drained

Couscous salad

• 1 sachet liquid concentrate vegetable stock, stirred into 250ml boiling water
• 125ml quick-cook couscous (250ml cooked couscous)
• 50g sunflower seeds
• 50g SPAR pumpkin seeds
• 100g SPAR cashew nuts – plain, unsalted
• 150g pouch SPAR Freshline Mediterranean veg for two
• SPAR Olive Oil

 

Method

1. Pre heat oven to 200°C.
2. Combine sage, meat spice and breadcrumbs in a shallow oven dish.
3. Rub garlic over the pork fillet and roll into the bread crumbs, putting on firmly to coat well. Leave in shallow dish.
4. Place the vegetable mix into a separate a separate oven dish. Drizzle lightly with SPAR olive oil.
5. Place pork and vegetable dishes into the oven, together, for 25minutes. Remove only the vegetables from the oven after this time, then allow the pork a further 15minutes to complete cooking.
6. Meanwhile sauté onion in heated oil until tender. Add in the drained pineapple pieces and simmer gently over low heat for ± 15 minutes to caramelise.
7. Meanwhile, pour the hot stock over the couscous in a medium bowl. Cover with cling-film and set aside for 15 minutes. Toss in the roasted vegetables, seeds and nuts.
8. Slice the pork into 4 portions, and serve on the couscous with a generous serving of the caramelised onion-pineapple.

Hints and Tips

Typical Nutritional Information (ready-to-eat)	Per 100g	Per Serving 470g
Energy (kJ)	645	3032
Total protein (g)	10.1	47.5
Carbohydrate (g)	9.1	42.8
Total fat (g)	3	14.1
of which: Saturated Fat (g)	1.14	5.4
Trans Fat (g)	0	0
Mono-unsaturated Fat (g)	2.37	11.14
Polyunsaturated Fat (g)	2.05	9.64
Cholesterol (mg)	19	89.3
Dietary fibre (g)	2.5	11.75
Total Sodium (mg)	99	465.3

Prep Time:

20 minutes

Cook Time:

15 minutes Grilled pork chops served with apple puree and a dollop of fresh parsley, garlic and lemon to really bring out the flavour of the meat.

Ingredients(2)

• 1 Granny Smith apple, peeled and roughly chopped
• 2 cloves
• ¼ nob nutmeg, grated
• 2 baby fennel, whole
• 2 free-range pork chops, roughly 200g each
• 100ml extra virgin olive oil
• 50g flat leaf parsley, finely chopped
• zest of 1 lemon
• 1 garlic clove (optional), finely grated
• sea salt
• freshly ground black pepper
• 100g watercress

Method

1. Preheat the oven to 200°C.
2. Put the chopped apple in a roasting dish, add the cloves, nutmeg, fennel, and a dash of olive oil. Season then roast for 10 minutes.
3. Transfer the warm roasted apple to a food blender. Add a little water and blend to a smooth puree. Set aside along with the fennel.
4. Turn on the oven grill. Season the pork chops.
5. Grill for 10 minutes, checking occasionally.
6. Meanwhile make the gremolata by mixing together the olive oil, chopped parsley, lemon zest, garlic, salt and pepper.
7. Once the pork is cooked, in a separate bowl toss the watercress and fennel together. Serve the chops with dollops of fresh gremolata and apple puree.

Prep Time:

10 minutes

Cook Time:

25 minutes A colourful, spicy and satisfying sausage dish that will become a family favourite.

Ingredients(4)

• 410g SPAR Chakalaka Mild & Spicy
• 50ml Sunflower Oil
• 375g SPAR Pork Sausages Chilli
• 200g Onions
• 50g Green Bell Peppers
• 50g Red Bell Peppers
• 350ml Water

Method

1. Defrost the Pork Sausages and cook according to the packet instructions.
2. Set aside to cool and cut into bite sized pieces.
3. Peel and finely chop the onions. Heat the oil in a large pot, fry the onions until soft and transparent.
4. De-core and finely slice the green and red pepper into thin slices.
5. Add the peppers to the pot and fry for approximately 2 minutes. Don't lose the colour.
6. Add the Chakalaka. Add half the water (175ml) and bring to the boil.
7. Gradually add the remaining water. Reduce the heat and simmer for approximately 10 to 15 minutes.
8. Add the cooked sausages to the chakalaka sauce, mix through.
9. Serve with rice, mash or pap.

Prep Time:

10 minutes

Cook Time:

10 minutes Simple, delicious, different. A great summer supper!

Ingredients(4)

• 4 SPAR pork cutlets
• 125 ml sesame seeds
• 15 ml paprika
• SPAR cooking oil
• 800g SPAR Freshline sweet potato
• 30 ml SPAR Freshline ginger, crushed
• 45 g SPAR butter
• 15 ml SPAR honey
• SPAR milk (either full cream or low fat)
• 45 ml Fresh coriander, chopped

Method

1. Combine the sesame seeds and paprika.
2. Press the pork cutlets into the sesame seeds, coating each side.
3. Heat oil in a frying pan and fry the chops for 2 – 3 minutes on each side or until cooked through, depending on thickness.
4. To make the mash: Place the sweet potato and ginger in a saucepan of water.  Bring to the boil and cook for 10 -15 minutes or until potato is tender.  Drain.
5. Mash the potato with butter, honey and a drop of milk.
6. Stir in the fresh coriander and serve with the chops.

Hints and Tips

: We used orange sweet potato for this recipe.