Recipe of the day: Umngqusho with smoky pork

Pair umngqusho, made with samp and beans, with tender pork and crispy bacon for a delicious meal.

With colourful veggies, spices, and a hint of red wine, this dish is hearty and full of flavour.

Umngqusho with smoky 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 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.
2. Cover and refrigerate for 1 hour minimum or overnight.
3. Soak samp and beans separately in cold water for 6 hours or overnight.
4. Heat oil in a large pot, sear marinated pork until browned.
5. Remove and set aside. Cook bacon until crispy. Remove leaving fat.
6. Sauté onion until translucent, add garlic and vegetables, and cook 5 minutes.
7. Add tomato paste, return pork, and deglaze with wine.
8. Add ingredients except herbs, and simmer covered for 1.5-2 hours until tender.