Good, Better, Braai!

It’s been a difficult year. Most South African families are working with smaller budgets and are feeling the pinch of our tough economic climate. While many meat products may now be considered a luxury – there’s an affordable option for families looking to gather around the braai.

In price-per-kilogram comparisons, pork comes out tops in terms of value for money and flavour. Best of all – pork cuts are versatile, allowing families to enjoy different types of pork braais and dishes.

Next time you walk into your local butchery – or visit your supermarket’s meat counter – ask your butcher for delicious pork rump steaks or pork neck chops for your next braai.

Juicy pork rashers are an all-time favourite for South Africa families. Did you know that you can turn an ordinary pork rasher into eye-catching concertina kebabs or pretty pinwheels? Here’s how:

Concertina kebabs:

• Simply cut off the outer rind with a sharp knife. (These fatty rinds become a delicious crispy snack when cooked separately on the braai.)
• Skewer the rashers onto soaked wooden skewers in a zig-zag pattern and baste with olive oil, soy sauce and honey.
• Pop onto the grill and cook until juicy.

Pretty pork pinwheels:

• Shape the pork rashers into circles.
• Push wooden skewers through the circles to keep their shape.
• Pop your pinwheels onto the braai, basting with a mixture of smooth, melted apricot jam, olive oil and oyster or soy sauce – do this five minutes before you remove the pinwheels from the braai, to create a shiny, tasty glaze.

If you have a hankering for a traditional steak, why not try a pork Texan steak? It’s affordable and easy to prepare. Simply cut through the outer skin with a sharp pair of kitchen scissors; snip in several places to prevent curling. Braai your steak over moderate coals until just cooked. There’s no need to overcook your steak. Properly cooked and prepared South African pork is safe to eat, even if you prefer it slightly pink in the centre.

Finally, try your hand at making curried pork sosaties. Use a skewer and simply alternate cubes of pork shoulder, leg or belly with pieces of fruit, onion, mushroom or whichever vegetables you have in your fridge. Make a basic marinade of three-parts olive oil and one-part vinegar or lemon juice. Season your marinade with curry or braai spice. Don’t forget the salt and pepper!

With these tips and tricks, you can confidently enter braai season knowing you have a cost-effective, delicious secret weapon: go for pork!

ADVERTORIAL: Content supplied by SA Pork.