From golden bobotie pot pies to smoky braaibroodjies and sriracha-kissed pork T-bones, these recipes reinvent South African favourites with modern flair.
Celebrating comfort and creativity in equal measure, SA Pork reimagines heritage favourites for today’s table. Think golden bobotie pot pies, braaibroodjies layered with gammon and feta, and pork chops topped with jewel-bright strawberry salsa, all deeply familiar, yet refreshingly new.
Whether served fireside or alfresco, these dishes bring together spice, texture, and tradition in every bite.
Bobotie Pot Pies with Apricot Rice
Serves: 6 | Prep time: 45 minutes
A comforting nod to Cape heritage cooking, these pies combine aromatic bobotie mince with flaky pastry and golden turmeric-apricot rice — the perfect blend of warmth and nostalgia.
For the Filling:
2 slices white bread (crusts removed), ½ cup milk, olive oil, 1kg pork mince, 1 large onion (chopped), 2 cloves, 2 bay leaves, 3 tbsp mild curry powder, 1 tbsp coriander powder, 1 tsp turmeric, 1 tsp chilli flakes, 3 garlic cloves (finely chopped), 1 tbsp chopped ginger, ½ cup white vinegar, 2 grated green apples, ½ cup chutney, ½ cup raisins, 2 tbsp soy sauce, lemon juice, salt and pepper.
Pastry: 450g cake flour, 1 tsp salt, 200ml water, 180g butter, 1 egg (for egg wash).
Apricot Rice: 1 cup cooked white rice, 6 chopped Turkish apricots, ½ tsp turmeric, 2 tbsp flaked almonds.
Method:
- Soak the bread in milk.
- Brown the mince and set aside. In the same pot, sauté onions with cloves and bay leaves until soft.
- Add spices, garlic, and ginger; cook briefly, then deglaze with vinegar.
- Return mince to the pot and stir in grated apple, chutney, raisins, soy sauce, lemon juice, and soaked bread (discarding excess milk).
- Cook for 15 minutes, season, and cool.
- For the pastry, mix flour and salt; pour in boiled butter-water mixture to form dough. Cool slightly.
- Roll out, cut bases and lids, fill tins, brush with egg wash, and bake at 180°C for 40–45 minutes.
- Serve with apricot rice and chutney.
Gammon, Sun-Dried Tomato, Feta & Cheddar Braaibroodjies
Serves: 4 | Prep time: 20 minutes | Cook time: 15 minutes
A braai-side favourite with a decadent twist — leftover honey-glazed gammon layered with feta, spinach, and mature cheddar between buttery bread slices.
For the Braaibroodjies: slice rustic bread, sliced honey-glazed gammon, 4–6 sun-dried tomatoes (chopped), baby spinach, 100g feta, 100g mature cheddar, butter.
For the Gammon: 2kg unsmoked boneless gammon, 2 onions, 2 carrots, 2 celery stalks, 4 bay leaves, 12 peppercorns, cloves.
For the Glaze: 4 tbsp honey, 4 tbsp English mustard.
Method:
- Simmer gammon with aromatics for 20 minutes per 500g. Score fat, stud with cloves, and glaze with honey-mustard. Roast at 200°C until golden.
- For the sandwiches, butter bread on the outside. Layer gammon, tomatoes, spinach, feta, and cheddar inside.
- Grill over medium coals until golden and the cheese melts. Serve hot and crisp.
Pork Chops with Strawberry Salsa
Serves: 4 | Prep time: 20 minutes | Cook time: 10 minutes
Juicy herb-rubbed pork chops meet a sweet-tangy strawberry salsa for a bright, summery twist on a braai staple.
For the Salsa: 200g strawberries (chopped), 10ml sugar, 15ml balsamic vinegar, 4 tomatoes (deseeded, chopped), 30ml mint, 30ml parsley, 1 small red onion.
For the Pork: 6 pork loin chops, salt, pepper, thyme or rosemary, 30ml olive oil, 15ml BBQ basting sauce.
Method:
- Combine salsa ingredients and set aside.
- Rub chops with olive oil and herbs; sear for 3 minutes per side until browned.
- Brush with basting sauce and cook until caramelised.
- Rest, then top with strawberry salsa and serve with couscous.
Pork, Pineapple & Pepper Kebabs
Serves: 6 | Prep time: 20 minutes | Cook time: 10–12 minutes
Sweet, smoky, and irresistible — marinated pork cubes meet pineapple and red peppers for the perfect braai skewer.
Ingredients: 750g pork neck (cubed), ½ pineapple (cubed), 2 red peppers, 1 cup olive oil, 30ml tomato sauce, 25ml vinegar, 1 onion (chopped), 3 garlic cloves, 5ml chicken spice, salt and pepper.
Method:
- Marinate pork with all ingredients (except salt and pepper) for at least 4 hours.
- Thread onto soaked skewers with pineapple and peppers.
- Grill over medium-hot coals, seasoning as you go.
- Baste with thickened marinade and cook until caramelised.
Pork T-Bone Steak with Sriracha-Flavoured Butter
Serves: 4 | Prep time: 15 minutes | Cook time: 15 minutes
A bold, flavour-packed twist on the classic steakhouse cut — finished with smoky, spicy butter and served with charred mielies or braaibroodjies.
For the Steaks: 4 pork T-bones, olive oil.Dry Rub: coriander, fennel, peppercorns, thyme, rosemary, bay leaf, paprika, brown sugar, sea salt.
Flavoured Butter: butter, chopped herbs, lemon zest, and sriracha.
Method:
- Grind spices with herbs, sugar, and salt; rub onto steaks and refrigerate for 1 hour.
- Mix butter with herbs, lemon zest, and sriracha. Roll into a log and chill.
- Grill steaks over hot coals, turning frequently, until golden.
- Finish in a hot pan with a slice of butter, basting until just cooked through.
- Rest and serve with extra butter.
A Fresh Take on Heritage Cooking
Rooted in nostalgia yet styled for modern palates, these dishes invite us to rethink tradition, proof that South African comfort food can be both familiar and new. sapork.co.za
This article was originally published in the September/October issue of House & Garden magazine.
