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

  1. Combine spices and oil, and coat the pork thoroughly. Cover and refrigerate for 1 hour minimum or overnight.
  2. 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.
  3. Cook bacon until crispy. Remove leaving fat. Sauté onion until translucent, add garlic and vegetables and cook 5 minutes.
  4. Add tomato paste, return pork, and deglaze with wine.
  5. Add ingredients except herbs, and simmer covered for 1.5-2 hours until tender.
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