PORK TRINCHADO WITH SADZA (STIFF MEALIE PAP)

Lockdown day#321🇿🇦 South Africa took the Portuguese peri peri flavours and made it a local hit. Red wine, tomato and green olives add to the success story. Traditionally served with pão, a Portuguese roll.

1 packet Eskort pork prego steaks (± 500g)
1 large onion, chopped
3 cloves garlic, grated or minced
1 tin chopped tomatoes
half tin tomato puree
packet of green olives
150 ml dry red wine
60 ml Worcestershire sauce
Nando’s peri sauce to taste but you must be able to taste the zing!

Sauté the onions and garlic in pressure cooker for a few minutes. Chop the pork steaks into bite sized pieces and fry with the onions. Add 200 ml water and steam under pressure for 15 minutes.
Allow steam to escape naturally.
Add the tomatoes, puree, wine, olives, Worcestershire sauce and sauté or simmer for 30 minutes.
Add the peri sauce to taste, heat through and serve with pãos or pap.

Recipe and photo: Elsabie Templeton