Take your palate on a memorable culinary journey today, starting with a fancy smear of mustard yoghurt, topped with soft baby potato, lightly charred baby marrow, a parsley, caper & lemon juice drizzle dotted with walnuts. The end destination is wrapped up with kassler pork coated in a South African classic: Mrs Balls Chutney!
Pork Kassler & Tender Baby Potatoes
Pork Kassler & Tender Baby Potatoes
with parsley, capers & chilli oil
Hands on Time: 15 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Baby Marrow Rounds
- Baby Potatoes
- Banhoek Chilli Oil
- Capers
- Fresh Parsley
- Lemon Juice
- Mrs. Balls Chutney
- Mustard Yoghurt
- NOMU One For All Rub
- Pork Kassler Chunks
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
CHUTNEY-COATED PORK
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, baste the pork with a knob of butter (optional), the NOMU rub and the chutney. Remove the pan from the heat and set aside.
HERBY CAPER DRIZZLE
In a bowl, mix together the parsley, capers, the lemon juice (to taste), 5ml of a sweetener (to taste), some olive oil and seasoning. Set aside.
BRING IT ALL TOGETHER
Smear the mustard yoghurt on the plate. Pile up the baby potato and baby marrow pieces. Top with the herby capers and walnut pieces. Drizzle over the chilli oil (to taste) and top with the kassler pieces, drizzling over any remaining pan juices.
Baby Potatoes - 200g
Baby Marrow Rounds - 100g
Pork Kassler Chunks - 180g
NOMU One For All Rub - 5ml
Mrs Balls Chutney - 20ml
Fresh Parsley - 6g
Capers - 20g
Lemon Juice - 10ml
Mustard Yoghurt - 110ml
Walnuts - 10g
Banhoek Chilli Oil - 15ml
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 15-20 minutes. Drain, season, and cover.
CHUTNEY-COATED PORK
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, baste the pork with a knob of butter (optional), the NOMU rub and the chutney. Remove the pan from the heat and set aside.
HERBY CAPER DRIZZLE
In a bowl, mix together the parsley, capers, the lemon juice (to taste), 5ml of a sweetener (to taste), some olive oil and seasoning. Set aside.
BRING IT ALL TOGETHER
Smear the mustard yoghurt on the plate. Pile up the baby potato and baby marrow pieces. Top with the herby capers and walnut pieces. Drizzle over the chilli oil (to taste) and top with the kassler pieces, drizzling over any remaining pan juices.
Baby Potatoes - 400g
Baby Marrow RoundS - 200g
Pork Kassler Chunks - 360g
NOMU One For All Rub - 10ml
Mrs Balls Chutney - 40ml
Fresh Parsley - 10g
Capers - 40g
Lemon Juice - 20ml
Mustard Yoghurt - 220ml
Walnuts - 20g
Banhoek Chilli Oil - 30ml
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and cover.
CHUTNEY-COATED PORK
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, baste the pork with a knob of butter (optional), the NOMU rub and the chutney. Remove the pan from the heat and set aside.
HERBY CAPER DRIZZLE
In a bowl, mix together the parsley, capers, the lemon juice (to taste), 5ml of a sweetener (to taste), some olive oil and seasoning. Set aside.
BRING IT ALL TOGETHER
Smear the mustard yoghurt on the plate. Pile up the baby potato and baby marrow pieces. Top with the herby capers and walnut pieces. Drizzle over the chilli oil (to taste) and top with the kassler pieces, drizzling over any remaining pan juices.
Baby Potatoes - 600g
Baby Marrow Rounds - 300g
Pork Kassler Chunks - 540g
NOMU One For All Rub - 15ml
Mrs Balls Chutney - 60ml
Fresh Parsley - 15g
Capers - 60g
Lemon Juice - 30ml
Mustard Yoghurt - 330ml
Walnuts - 30g
Banhoek Chilli Oil - 45ml
SOFT POTATOES
Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until soft, 20-25 minutes. Drain, season, and cover.
CHUTNEY-COATED PORK
Place a pan over medium heat with a drizzle of oil. When hot, fry the baby marrow rounds until charred, 3-4 minutes. Remove from the pan and season. Return the pan to medium-high heat with a drizzle of oil, if necessary. When hot, fry the kassler cubes until crispy, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, baste the pork with a knob of butter (optional), the NOMU rub and the chutney. Remove the pan from the heat and set aside.
HERBY CAPER DRIZZLE
In a bowl, mix together the parsley, capers, the lemon juice (to taste), 5ml of a sweetener (to taste), some olive oil and seasoning. Set aside.
BRING IT ALL TOGETHER
Smear the mustard yoghurt on the plate. Pile up the baby potato and baby marrow pieces. Top with the herby capers and walnut pieces. Drizzle over the chilli oil (to taste) and top with the kassler pieces, drizzling over any remaining pan juices.
Baby Potatoes - 800g
Baby Marrow Rounds - 400g
Pork Kassler Chunks - 720g
NOMU One For All Rub - 20ml
Mrs Balls Chutney - 80ml
Fresh Parsley - 20g
Capers - 80g
Lemon Juice - 40ml
Mustard Yoghurt - 440ml
Walnuts - 40g
Banhoek Chilli Oil - 60ml
Woolies Products in this dish
