• 50 ml ready made French dressing
  • 1 kg cooked pork schnitzel, thinly sliced
  • 1 small lettuce
  • 6 kiwi fruit, thinly sliced
  • 50 ml slivered almonds, toasted
  • 50 ml fresh bean sprouts
  • 1 small onion, finely chopped
  • 10 ml olive oil
  • 15 ml mild curry powder
  • 100 ml mayonnaise
  • 100 ml plain yoghurt
  • 15 ml lemon juice
  • 30 ml smooth apricot jam
  • salt and pepper to taste

Pour French dressing over pork and marinate for 2-3 hours
DRESSING: Sauté' onion and olive oil. Add curry powder and continue to fry for 1-2 minutes. Remove from heat and add remaining dressing ingredients. Mix thoroughly
SALAD: Arrange salad leaves, pork and kiwi fruits on a salad platter and spoon salad dressing over. Sprinkle over almonds and bean sprouts and chill.


  • 25 ml cooking oil
  • 600 g pork fillet, diced
  • 750 ml celery, finely chopped
  • 250 ml red pepper, diced
  • 250 ml onion, finely chopped
  • 25 ml preserved ginger
  • 125 ml water
  • salt and freshly ground black pepper to taste
  • 25 ml soy sauce

Heat the oil in a large pan or saucepan. Add the pork and cook until browned. Add celery, red pepper, onions, ginger, water, soy sauce and salt and pepper. Cover tightly and simmer 30 to 45 minutes. Serve on a bed of brown rice. (6 servings)


  • 6 pork chops, fat trimmed - salt and pepper to taste
  • 15 ml cooking oil
  • 1 onion, finely chopped
  • 1 green sweet pepper, stoned and chopped
  • 2 cloves garlic, crushed
  • 2 ml crushed ginger
  • 125 ml chicken stock
  • 15 ml wine vinegar
  • 30 ml ketjap manis or soy sauce
Season pork with salt and pepper. Brown meat in heated oil in a heavy-based saucepan. Reduce heat, cover and cook for 12 minutes until done, but still slightly pink. Remove from the skillet and keep warm aside. Fry onion, peppers, garlic and ginger in the same saucepan. Add heated stock, vinegar and ketjap manis or soy sauce. Boil fast without lid until sauce thickens slightly. Pour sauce over pork and garnish with some fresh peppers ( 6 portions)

Pre-heat in a browning skillet to a maximum on HIGH (100%) according to manufacturers instructions. Place oil and pork in skillet. Microwave 2 to 3 minutes on HIGH (100%), turning often until completely browned. Reduce heat to MEDIUM-HIGH (70 - 80%) and cook for 5 to 6 minutes. Take out. Add onions.


  • 1,5 - 2 kg lean pork rib
  • 1 onion, coarsely chopped
  • 2 bay leaves
  • 150 ml tomato puree
  • 25 ml Worcestershire sauce
  • 25 ml fresh orange juice
  • 12,5 ml soy sauce
  • 25 ml tomato sauce
  • 5 ml prepared mustard
  • 25 ml honey or golden syrup
  • 2 cloves garlic, crushed

Place rib, onions, bay-leaves and enough water to cover in a casserole and cook for approximately 30 minutes, or until tender. Thoroughly mix ingredients for sauce. When rib is done, drain and place in roasting pan. Spoon sauce over rib until well coated on both sides and marinate for 2-4 hours. Grill over medium coals for about 8 minutes per side until crisp and brown. (8 portions)


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Recipes are supplied with the kind permission of:
South African Pork Producers Organisation
P.O. BOX 1508