For this recipe at Wickedfood Earth we use a de-boned leg of baby pork. A great fresh oregano and raw garlic Spanish sauce to go with grilled, roasted or braaied pork. Any pork cuts work, including leg, chops, fillets or neck steaks. Serve with boiled potatoes, or a potato salad and roasted butternut, or green salad.
±1,5kg pork leg deboned
2 handfuls of oregano leaves
4 garlic cloves, chopped
a handful of parsley
1 cup extra virgin olive oil
2T fennel seeds, toasted and ground
½ lemon, juice of
- Make a fire on one side of a kettlebraai.
- Season the pork well salt and rub with oil.
- Place over the coals and seer on both sides. Move to the opposite side of the fire and cover with the lid. Cook for ±1 hour or until an internal of 65°C – 70°C is reached.
- Remove from the heat and allow to rest for 10 minutes before slicing thinly and dressing with the salsa.
- Put all the ingredients into a food processor and blend for 1–2 minutes, or until smooth. Season to taste, pour into a serving bowl, then cover with plastic wrap and refrigerate
- Serve with the salsa on the side together with a salad, and some roast potatoes or a potato salad.
Our meat has no MSG, and is liquid smoke, nitrates & nitrite, gluten and cereal free. Every month we put together a box of delicious veld-raised meat products, with drop-off at Wickedfood Cooking School, Suninghill on Saturday morning, click here to order.
All the meat used in our recipes come from the Wickedfood Earth farm. All our animals completely veld-raised and finnished. We do not use of routine antibiotics and growth hormones or growth stimulants. Through natural farming, our animals take, longer to reach maturity, often twice as long. Our animals muscles work, which ensures added flavour. Our meat therefor benefits from longer cooked at lower temperatures. –
Wickedfood Earth encompasses:
- A working farm – we have an extensive fruit and berry orchard, our vegetable gardens are planted with a wide variety of naturally grown produce, and animals including poultry, pigs, cattle and indigenous sheep.
- A Country Cooking School, – the commercial arm, offering cooking classes for both individuals and corporate groups, which ensures that the project is sustainable; and
- A community upliftment training project, – where we are giving back to local communities in the form of skills training, from permaculture farming practises, through to cooking and processing. Products produced during training are available for sale to clients at the Country Cooking School and Wickedfood Earth online market.
To order pork, please contact email@example.com