Lifestyle
Enjoy a hearty Umngqusho with smoky pork
With just 30 minutes of active prep and a little planning for soaking, Umngqusho is an easy way to enjoy a timeless classic.
Umngqusho is a beloved South African dish that brings warmth and tradition to the table. This hearty recipe elevates the classic samp and beans by adding smoky pork cuts, BBQ-seasoned stewing pork, and crispy bacon, creating a rich and tasty base. Recipe compliments of SA Pork.
Ingredients
For the pork:
- 500g stewing pork with bones
- 2 tbsp Cape Herb & Spice Smokehouse BBQ Rub
- 1 tbsp Cape Herb & Spice Steak & Chops Shaker
- 1 tbsp olive oil
For the umngqusho:
- 1 cup samp
- 1 cup dried red speckled sugar beans
- 1 tbsp olive oil
- 150g bacon, diced
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, diced
- 1 celery stalk, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 2 tbsp tomato paste
- 1 cup dry red wine
- 4 cups chicken stock
- 2 bay leaves
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp dried thyme
- Salt and pepper to taste
- 10g fresh parsley, chopped
- 10g fresh coriander, chopped
Method
- Combine spices and oil, and coat the pork thoroughly. Cover and refrigerate for 1 hour minimum or overnight.
- Soak samp and beans separately in cold water for 6 hours or overnight. Heat oil in a large pot, sear marinated pork until browned. Remove and set aside.
- Cook bacon until crispy. Remove leaving fat. Sauté onion until translucent, add garlic and vegetables and cook 5 minutes.
- Add tomato paste, return pork, and deglaze with wine.
- Add ingredients except herbs, and simmer covered for 1.5-2 hours until tender.
