Go Back

Umngqusho with Smoky Pork

Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 1 day 1 hour
Course dinner, Main Course
Cuisine South African
Servings 6

Ingredients
  

  • 500 g stewing pork with bones
  • 2 Tbsp Cape Herb & Spice Smokehouse BBQ Rub
  • 1 Tbsp Cape Herb & Spice Steak & Chops Shaker
  • 1 Tbsp olive oil
  • 1 C samp
  • 1 C dried red speckled sugar beans
  • 1 Tbsp olive oil
  • 150 g bacon, diced
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 medium red bell pepper, diced
  • 2 Tbsp tomato paste
  • 4 C chicken broth
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1 bay leaf bay leaf
  • 10 g fresh parsley, chopped
  • 10 g fresh cilantro, chopped

Instructions
 

  • Marinate the pork: In a bowl, combine the pork with 1 tbsp olive oil, 1 tbsp BBQ rub, and 1 tsp steak shaker. Mix well and let it marinate for at least 30 minutes.
  • Soak the beans: Rinse the sugar beans and soak them in water overnight or for at least 8 hours. Drain and rinse before using.
  • Sauté the bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon and set aside, leaving the bacon fat in the pot.
  • Sauté the vegetables: Add the chopped onion, carrot, and celery to the pot with the bacon fat. Cook until softened, about 5-7 minutes.
  • Add tomato paste and spices: Stir in the tomato paste, smoked paprika, and dried thyme. Cook for 1 minute more.
  • Combine ingredients: Add the drained sugar beans, chicken broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until the beans are tender.
  • Add pork and cook: Add the marinated pork to the pot and continue to simmer for another 30-45 minutes, or until the pork is cooked through and tender.
  • Garnish and serve: Remove the bay leaf. Stir in the cooked bacon. Garnish with chopped parsley and cilantro. Serve hot.
QR Code linking back to recipe