Christmas dinner spirit in South Africa can be a little lacking for the chefs, tormented on all sides with pictures of snowy vistas while melting under the African sun and fearing the hot oven that awaits! Never fear- Miami is here to help you make a delectable Christmas feast for the whole family- and you won’t even have to stay locked away in a hot kitchen too long to make it. Sample our succulent honey-glazed slow-roasted pork with a Miami mango atchar side, and the family will be forever begging you for your secret recipe- while you sip a cold beer by the pool instead.
Getting the pork perfect
For this recipe, you’ll need a nice cut of deboned pork shoulder or neck, depending on your preferences. For a family of 4, look for a 1kg roast, or adjust the recipe as needed. To keep the meat succulent, use a skin-on cut. Add the following to your shopping list, too:
- 1 cup soy sauce, with 2 tbsp separately divided.
- ¼ cup granulated classic sugar
- 1 cup dark brown ‘molasses’ sugar
- ½ cup honey
- 3 tbsp chopped garlic
- ¼ cup of scallions or onions, chopped
- A tin of asparagus spears, halved, or a bunch of fresh asparagus
- 6 roasting potatoes, diced
- 2 tbsp cooking oil
- Salt and pepper to taste
Combine the larger portion of soy sauce with the white sugar, garlic and onions, mixing well. Now score your joint’s skin with a grid pattern, cutting through to the meat. This ensures the fat renders well and allows your artful marinade to penetrate. Coat it well, and leave to soak in for an hour. Pop the oven to 140°C. Now toss your asparagus and potatoes in the oil, salt and pepper and arrange around the joint on a baking sheet. It should need 60-90 minutes in the oven. When it’s done, turn the oven up to 260ºC for the final touches. Add the tablespoons of soy sauce to the honey and brown sugar, making a smooth syrup. Spoon it over the joint, working it in well, and bake for 20 minutes to caramelize the sugar and crisp the pork. Save the pan juices to spoon over the meat, carve the pork, and plate up with the roasted veggies. You’re almost ready to serve!
Adding the secret ingredient
There’s one thing missing from this succulent feast- and that’s a few spoons of delectable mango atchar. Don’t worry- we aren’t going to banish you back to the kitchen for this one! Simply crack open a jar, arrange it in a bowl, and toss the evidence in the trash. No one needs to know your secret! If anyone asks for the recipe (and they will), just smile and pop another ice block in your drink.
There you have it. A simple, fast-to-make but endlessly tasty Christmas treat, made all the easier by your friends at Miami. Have a fabulous festive season, and travel safely through the holiday period.
