Put a twist on a South African classic with this comforting pork bobotie. Juicy pork mince is gently spiced with curry powder, turmeric and roasted masala, then mixed with sweet dried peaches and crunchy almonds for a delicious balance of savoury, sweet and aromatic flavours. Topped with a creamy, golden egg custard and baked until beautifully set, it’s a warming family dinner served with turmeric rice and a spoonful of chutney.
Pork bobotie
Ingredients
- Filling
- 500 g Pork mince (you can ask your butcher to prepare this for you)
- 1 Large onion, peeled and chopped
- 2 Cloves garlic, crushed
- 20 ml Medium curry powder
- 5 ml Roasted masala
- 2.5 ml Turmeric
- 2 Slices brown bread, crusts removed
- 125 ml Milk
- 5 ml Salt
- 30 ml Apricot jam
- 15 ml White vinegar
- 2.5 ml Beef stock powder
- 50 g Almond slivers
- 100 g Dried peaches, sliced and soaked in 100 ml Rum or brandy or fruit juice
- Topping
- 2 Eggs
- 250 ml Sour cream
- 1 ml Salt
- 2 tbsp Fresh coriander, finely chopped
- 2 Bay leaves
Instructions
Preheat oven to 170ºC.
Place the pork mince, onion, garlic and spices in a large non-stick pan and stir-fry over moderate heat for about 5 minutes or until the pork mince is loose, crumbly and slightly browned.
Use a balloon whisk to break up the meat lumps into small crumbs.
Pour the milk over the bread to moisten it.
Add this to the meat, together with all the remaining filling ingredients.
Mix to combine, adjust the seasoning to taste and spoon into an ovenproof dish of a suitable size.
Smooth the top.
Beat together the ingredients for the topping and pour over the meat.
Place a few bay leaves or small lemon leaves on top of the meat if you have them in your cupboard or garden.
Bake at 170ºC for about 30 minutes until the topping has set and turned light golden brown.
Serve with turmeric rice and chunky salsa.
Also See: Mzansi pork chops with sweet potato roosterkoek
Recipe and image: SA Pork
