Braaied Pork & Green Bean Bredie

Description

Ingredients · Servings 6

1 kg pork neck, cut into large chunks
3 Tbsp (45 ml) olive oil
3 Tbsp (45 ml) Cape Herb & Spice Steak & Chops Shaker
1 tsp (5 ml) Cape Herb & Spice Smoked Paprika
Metal or soaked wooden skewers
2 Tbsp (30 ml) olive oil
2 medium onions, thinly sliced
3 garlic cloves, crushed
1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground allspice
1 tsp (5 ml) freshly grated nutmeg
1 Tbsp (15 ml) tomato paste
½ C (125 ml) dry white wine
2 x 400 g tinned chopped tomatoes
1 C (250 ml) chicken stock
2 bay leaves
2 sprigs fresh thyme
1 tsp (5 ml) brown sugar (optional)
2 carrots, finely diced
600 g fine green beans, ends trimmed
300 g baby potatoes, washed
Zest of 1 lemon, finely grated
2 Tbsp (30 ml) lemon juice
¼ C (60 ml) fresh parsley, chopped
Salt and freshly ground black pepper, to taste
Extra braaied green beans (optional)
Ready-to-braai roosterkoek (optional)

Method · 2 h 45 min

Braaied Pork
Prepare a medium-hot fire.
Combine the pork, olive oil, Cape Herb & Spice Steak & Chops Shaker and Cape Herb & Spice Smoked Paprika. Massage the seasoning well into the meat and marinate for at least 30 minutes, or overnight.
Thread the pork onto skewers and braai over medium-hot coals for 12–15 minutes, turning regularly until caramelised and lightly charred. The pork does not need to be fully cooked at this stage. Remove from the skewers and set aside.
Preheat the oven to 220°C.
Bring a large saucepan of salted water to the boil. Add the baby potatoes and cook for 15–18 minutes, or until just tender. Drain well and allow them to steam dry for a few minutes.
Arrange the potatoes on a lined baking tray and gently flatten each one with the base of a glass or a potato masher.
Drizzle with the olive oil and season with the Cape Herb & Spice Steak & Chops Shaker, Cape Herb & Spice Smoked Paprika, flaky sea salt and black pepper.
Roast for 25–35 minutes in the oven, turning at the midway mark, until crisp and golden. Keep warm until ready to serve.
Heat the olive oil in a heavy-based casserole over medium heat. Cook the onions for 10–12 minutes until softened and lightly caramelised.
Add the garlic and cook for 1 minute.
Stir in the cinnamon, allspice and nutmeg, and allow the spices to temper for 30 seconds until fragrant.
Add the tomato paste and cook for 1 minute.
Pour in the white wine, scraping up any caramelised bits from the base of the pot using a wooden spoon. Simmer until reduced by half.
Stir in the chopped tomatoes, chicken stock, bay leaves, thyme and brown sugar (if using). Bring to a gentle simmer.
Add the carrots and cook for 1 hour.
Add the green beans and cook for a further 15 minutes, or until tender but still vibrant.
Return the braaied pork to the casserole. Add the baby potatoes. Cover and simmer gently for 30–40 minutes, or until the pork and potatoes are tender.
Remove the lid during the final 10–15 minutes to allow the sauce to reduce slightly.
Discard the bay leaves and thyme stems. Stir through the lemon zest, lemon juice and parsley, then season to taste with salt and black pepper.
Serve the green bean bredie alongside the braaied roosterkoek, if using. Garnish with a few extra braaied green beans, if desired.

Tender braaied pork simmered in a rich green bean bredie, served with buttered roosterkoek. Simply delicious!

Braaied Pork

1 kg pork neck, cut into large chunks
3 Tbsp (45 ml) olive oil
3 Tbsp (45 ml) Cape Herb & Spice Steak & Chops Shaker
1 tsp (5 ml) Cape Herb & Spice Smoked Paprika

Green Bean Bredie

2 Tbsp (30 ml) olive oil

3 garlic cloves, crushed

1 tsp (5 ml) ground cinnamon
1 tsp (5 ml) ground allspice
1 tsp (5 ml) freshly grated nutmeg
1 Tbsp (15 ml) tomato paste
½ C (125 ml) dry white wine

2 sprigs fresh thyme

1 tsp (5 ml) brown sugar (optional)

2 carrots, finely diced

600 g fine green beans, ends trimmed
300 g baby potatoes, washed

Zest of 1 lemon, finely grated

2 Tbsp (30 ml) lemon juice
¼ C (60 ml) fresh parsley, chopped

Braaied Pork

Prepare a medium-hot fire.

Combine the pork, olive oil, Cape Herb & Spice Steak & Chops Shaker and Cape Herb & Spice Smoked Paprika. Massage the seasoning well into the meat and marinate for at least 30 minutes, or overnight.

Thread the pork onto skewers and braai over medium-hot coals for 12–15 minutes, turning regularly until caramelised and lightly charred. The pork does not need to be fully cooked at this stage. Remove from the skewers and set aside.

Smashed Potatoes

Preheat the oven to 220°C.

Bring a large saucepan of salted water to the boil. Add the baby potatoes and cook for 15–18 minutes, or until just tender. Drain well and allow them to steam dry for a few minutes.

Arrange the potatoes on a lined baking tray and gently flatten each one with the base of a glass or a potato masher.

Drizzle with the olive oil and season with the Cape Herb & Spice Steak & Chops Shaker, Cape Herb & Spice Smoked Paprika, flaky sea salt and black pepper.

Roast for 25–35 minutes in the oven, turning at the midway mark, until crisp and golden. Keep warm until ready to serve.

Green Bean Bredie

Heat the olive oil in a heavy-based casserole over medium heat. Cook the onions for 10–12 minutes until softened and lightly caramelised.

Add the garlic and cook for 1 minute.

Stir in the cinnamon, allspice and nutmeg, and allow the spices to temper for 30 seconds until fragrant.

Add the tomato paste and cook for 1 minute.

Pour in the white wine, scraping up any caramelised bits from the base of the pot using a wooden spoon. Simmer until reduced by half.

Stir in the chopped tomatoes, chicken stock, bay leaves, thyme and brown sugar (if using). Bring to a gentle simmer.

Add the carrots and cook for 1 hour.

Add the green beans and cook for a further 15 minutes, or until tender but still vibrant.

Return the braaied pork to the casserole. Add the baby potatoes. Cover and simmer gently for 30–40 minutes, or until the pork and potatoes are tender.

Remove the lid during the final 10–15 minutes to allow the sauce to reduce slightly.

Discard the bay leaves and thyme stems. Stir through the lemon zest, lemon juice and parsley, then season to taste with salt and black pepper.