How to make Pork Mince Bobotie

It's time to whet your appetite this Heritage Month!

Get a taste for local and lekker with this authentic pork Bobotie recipe.

INGREDIENTS

  • 500g pork mince - ask the butchery staff to prepare this for you with approximately 10% fat content
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, crushed
  • 4 tsp (20ml) medium curry powder
  • 1 tsp (5ml) roasted masala
  • ½ tsp (2.5ml) turmeric
  • 2 slices brown bread, crusts removed
  • ½ cup (125ml) milk
  • 1 tsp (5ml) salt
  • 2 tbsp (30ml) apricot jam
  • 1 tbsp (15ml) white vinegar
  • 1 tsp (2.5ml) beef stock powder
  • 50g (2 Tbsp) almond slivers
  • 100g dried peaches, sliced and soaked in 100ml of Rum/brandy/fruit juice

Topping

  • 2 eggs
  • 1 cup ( 250ml) sour cream
  • ¼ tsp (1ml) salt
  • 2 Tbsp fresh coriander, finely chopped
  • 2-3 bay leaves

Yellow (Tumeric) Rice

  • 1 cup / 175g white long grain rice
  • 5ml fine Tumeric
  • 3 cups/ 750ml water
  • pinch of salt
  • 10 ml butter

Large Chunk Salsa

  • 1 - 2 cups (500ml) cherry tomatoes, cut in half
  • 1 English cucumber, cut into chunks (discard most of the pips)
  • ½ red onion, sliced into rings or roughly chopped

METHOD

Place the pork mince, onion, garlic and spices in a large, non-stick pan and stir-fry over moderate heat for about 5 minutes or until the meat is loose, crumbly and slightly browned. Use a balloon whisk to break up the meat lumps.

Pour the milk over the bread to moisten, and add this to the meat together with all remaining ingredients. Mix to combine, adjust seasoning to taste and spoon into an ovenproof dish of a suitable size. Smooth the top.

Beat together the ingredients for the topping and pour over the meat. Place a few bay leaves on top of the meat.

Bake at 170ºC for about 30 minutes until the topping has set and turned light golden brown.

Serve with turmeric rice and chunky salsa.

Yellow (Tumeric) Rice Method:

Add the rice, Tumeric, salt and water to a pan.

Place the lid on and bring to a boil.

Once boiling, turn down the heat to simmer and leave the lid slightly open to let the steam escape.

Cook the rice over low heat for approximately 30 minutes.

Once all water has disappeared, and the rice is soft but still has a bite, add in the butter, turn off the heat and leave to rest until needed.

Use a fork to fluff the rice before serving.

Chunky Salsa:

Mix everything lightly together in a dish and serve with the Bobotie and rice.

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