Tuis Tuis Home Pork Recipes

I’ve told this story before, but it’s worth sharing again… When I joined TuislHome in 2014, our food editor Johané Neilson baked beautiful house-shaped biscuits that she served with tea to welcome me to the team. I was won over immediately. Back then, the test kitchen was situated next to our offices and on many occasions it was challenging to concentrate on work as the most enticing aromas wafted over our desks, making us wild with hunger. Thankfully, we were all invited to sample the delicious dishes Johané had prepared; these days, with everyone working from home, opportunities to indulge in her cooking are few and far between. The point is: since Day 1, I’ve been a huge fan of Johané’s culinary skills and the artful way in which she creates impressive…

Smart consumers make it their business to understand the different cuts and how to use them in meal preparation. Learning what to do with which cut, and how to save money by making informed shopping decisions, can make a big difference to food costs. We encourage you to communicate with the staff at your butchery. Many exciting and versatile cuts aren’t displayed in the butchery cabinets, and consumers have the right to ask for such cuts to be prepared on demand. Don’t be shy to make a special request; ask for what you really want or need for a particular recipe. We also invite you to try out cuts you haven’t cooked before. This will increase your knowledge, creativity and confidence – and, of course, your repertoire as a cook! Neck This is the…

Pork neck Caprese These festive pork neck spirals look and taste great. Substitute the roasted peppers with Peppadews if you are short on time. Serves 6 Preparation time: 30 minutes Cooking time: 30 minutes • 800g deboned pork neck• 100g salami• 2 red peppers, roasted and skinned• 100g green olives, chopped• a handful of fresh basil SAUCE • 60ml balsamic vinegar• 45ml olive oil• 1 garlic clove, finely chopped• 3 sprigs thyme, leaves stripped Tip Ask your butcher to debone and butterfly the pork neck for you. 1 Using a sharp knife, butterfly the pork neck, if this hasn’t already been done. Cover with cling film and flatten the meat with a meat mallet. The thickness of the meat should be as even as possible. 2 Arrange the salami in a layer on top of the meat, followed by the red…

Pork shoulder Bolognese Melt-in-the-mouth pulled pork in a versatile Bolognese-style tomato sauce can be served in many ways. The oven does all the hard work; you can just serve and enjoy. Serves 10 (with leftovers) Preparation time: 30 minutes Cooking time: about 3½ hours • 125ml olive oil• 1.5kg pork shoulder, skin removed• 500g bacon bits• 1 onion, chopped• 1 carrot, peeled and chopped• 8 whole plum tomatoes, peeled or 1 tin (400g) whole tomatoes• 4 cloves garlic, finely chopped• 250ml quality red wine• 60ml tomato paste• 15ml sugar• 250ml stock• 4 sprigs thyme• 2 bay leaves• 125ml cream (optional)• salt and pepper to taste 1 Heat the oil and fry the pork until golden-brown all over. This step is optional but it does improve the flavour. 2 Remove the pork from the pan and fry the…

Pork loin roast with a pecan nut crust This sweet and savoury dish has a lovely texture and flavour. Serves 12 Preparation time: 30 minutes Cooking time: 3 hours, 15 minutes • 3.2kg deboned pork loin, skinned and butterflied• generous sprinkling of Himalayan salt• pinch of braai spice and mixed herbs• 70g sweet wholegrain mustard• 250g dried peaches, soaked in rooibos tea overnight and drained• 250g pitted prunes• 120g feta, crumbled CRUST • 125ml brown breadcrumbs• 1 sprig rosemary, coarsely chopped• 30ml rocket, finely chopped• zest of 1 lemon• about 30ml olive oil• 125ml pecans, chopped 1 Preheat the oven to 180°C. Rub the loin well with the salt, braai spice and herbs. Spread the mustard over the meat and then arrange the peaches, prunes and feta on top. Roll the loin up tightly and secure it with…

Pork Wellington A showstopper pie best served in generous slices! Serves 4 Preparation time: 20 minutes Cooking time: 40 minutes • 6 slices Black Forest ham• 8 sage leaves• 750g pork fillet• 10ml wholegrain mustard• 12 fried mushrooms, stalks removed• 12 blocks feta• 1 roll puff pastry• beaten egg Variation Swap the mustard in the filling with onion marmalade for a sweeter flavour profile or smear a spoonful over the seared meat before it is wrapped. Don’t be too generous or it could make the pastry soggy. 1 Arrange the 6 slices of ham close together on a clean cutting board, with the sage leaves on top. Trim the silver membrane off the pork fillet and place it on top of the ham. Cut a slit along the length of the meat and spread the mustard inside. Put…