Lose It! – July 2019

ADVERTORIAL

FOOD EDITOR: JUSTINE KIGGEN • PHOTOGRAPHS: LIZA VAN DEVENTER

With winter upon us

these two delicious and

versatile pork meals

will always be a winner

at the table. Not only

is it tasty, but pork is

good for you too:

research has shown

that a moderate portion

of the protein-rich food

is nutrient-dense and a

rich source of iron and

Vitamin B complex.

So cook it up and enjoy,

knowing that you have

made a great choice...

HEARTY PORK & PAPRIKA

GOULASH

SERVES 4

700g pork fillet, cubed

Himalayan salt and black pepper

½ tsp smoked paprika

2 tbsp coconut oil

1 onion, sliced

2 stalks celery, finely chopped

1 red & yellow pepper, diced

1 tbsp tomato paste

2½ cups home-made pork or chicken

stock

2 tbsp sour cream

parsley to garnish

extra sour cream to serve

1. Season the cubed pork
   and sprinkle with paprika.
   Heat the coconut oil in
   a pan and fry the pork in
   batches until browned, then
   remove from the pan.


2. Add the onion and celery
   and sauté until golden, toss
   in the peppers and cook for
   another 2 minutes, stirring.


3. Add the tomato paste,
   stirring well to coat then
   add ½ cup stock to deglaze
   the pan and allow to
   bubble for 10 seconds.
   Pour in the remaining stock.
   Simmer gently for 20
   minutes or until the pork
   is cooked through and the
   sauce has thickened. Stir
   through the sour cream and
   season to taste.


4. To serve: Serve hot,
   dolloped with sour cream
   and sprinkled with parsley.

PORK LEG ROAST

SERVES 10–12

1 x 3kg boneless pork leg

roast

coarse salt for sprinkling

1 tbsp fennel seeds

2 tbsp coconut oil

2 red apples, quartered

2 leeks, halved

1 cup home-made pork or

chicken stock

Himalayan salt and black

pepper

fresh sage to garnish

1. Place the pork on a board
   and secure with string, then
   sprinkle the scored fat with
   course salt and allow the pork
   to stand open in the fridge for
   at least 2 hours or overnight.
   Remove from the fridge, brush
   off the salt and pat the fat dry.


2. Preheat the oven to 210°C.
   Spread coconut oil over the fat
   and sprinkle with fennel seeds.
   Place the pork in a deep
   roasting dish and roast for 30
   minutes or until the crackling
   is golden. Remove from the
   oven and add the apples,
   leeks and stock, reduce the
   oven temperature to 170°C.


3. Return to the oven and roast
   for approximately 1½–2 hours
   or until the pork is cooked
   through. Allow to stand for
   10 minutes before slicing.


4. To serve: Serve the pork
   sliced, with pan juices and
   vegetables. Garnish with
   fresh sage.

50 LOSE IT! VOLUME 31