Umngqusho with smoky pork

A hearty traditional samp and beans dish enriched with BBQ-spiced stewing pork, smoky bacon and colorful peppers.

Cut:
  • Portions: 6
  • 30 MINUTES plus overnight soaking
  • 2 HOURS MINUTES

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 the 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

Combine spices and oil, and coat the pork thoroughly. Cover and refrigerate for 1 hour minimum or overnight.

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

Serving suggestion: Season final dish to taste, stir in fresh herbs and crispy bacon just before serving. Ladle hot into bowls with extra fresh herbs for garnish.