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Ingredients

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Pork Stew

Steamed Bread

  • Flour 500.0 g
  • Salt 5.0 g
  • Sugar 50.0 g
  • Yeast 10.0 g
  • Water, lukewarm 350.0 ml

Morogo


This pork potjie stew celebrates the heart of South African heritage cooking, where slow simmering and simple ingredients create deeply satisfying flavours. Tender pork, lentils and warming spices are cooked together until rich and comforting, then paired with fluffy steamed bread, sautéed morogo and bright pickled vegetables for a dish that reflects the diversity and nourishment of traditional home cooking.

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Preparation

  1. Pork Stew

    1. Season pork with Robertsons Steak & Chops Spice. 
    2. Heat oil in potjie and brown pork in batches until golden. Remove and set aside. 
    3. Sauté chopped spring onion, garlic, ginger, green pepper, Robertsons Smoked Paprika and Robertsons Medium Rajah. 
    4. Add Knorr Professional Tomato Pronto and cook 5 min. 
    5. Add Knorr Professional Chicken Stock Granules and lentils that have been soaked in and strained from water. 
    6. Add pork stew 30 min after lentils, adding a little more water and chopped carrots. 
    7. Slow cook for +- 45min to 1 hour; check softness of stew, lentils and vegetables.
  2. Steamed Bread

    1. Add flour, salt and sugar together. 
    2. Mix together lukewarm water and yeast. 
    3. Mix dry and wet ingredients together and knead dough until elastic in texture. 
    4. Cover dough 45-60 min to proof. 
    5. Add water (not too much) to a large pot with a saucer or trivet. 
    6. Punch down dough and shape. Let rise 15 min in bowl and then place into pot and cover steam for 1 hour. 
    7. Do not open the lid for first 40 min so bread does not flop. Keep checking that pot has water so not to burn.
  3. Morogo

    1. Chop kale and spinach (including stems) julienne style and dice onion. 
    2. In a pan with oil, sauté onion and season with Robertsons Veggie Seasoning. 
    3. Add greens and sauté for 15-20 min until soft yet still green.
  4. Serving Suggestion

    Add pickled vegetable atchar as a side relish in a small ramekin or serve small amount on a the plate for the stew and dumplings and mororgo.
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