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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Pork Kassler & Tender Baby Potatoes?
The preparation time for Pork Kassler & Tender Baby Potatoes with parsley, capers & chilli oil is between 15 and 20 minutes.
What is the total time required to make Pork Kassler & Tender Baby Potatoes with parsley, capers & chilli oil?
The total time required to make Pork Kassler & Tender Baby Potatoes with parsley, capers & chilli oil is between 20 and 25 minutes.
How many servings does Pork Kassler & Tender Baby Potatoes provide?
4 servings
What are the main ingredients in Pork Kassler & Tender Baby Potatoes?
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
What is the nutritional information of Pork Kassler & Tender Baby Potatoes?
Calories: 842, Carbs: 65 grams, Fat: grams, Protein: 45.1 grams, Sugar: 22.1 grams, Salt: 2742 grams
How do I prepare Pork Kassler & Tender Baby Potatoes?
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. 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. 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. 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.
What should be prepared from my kitchen to make Pork Kassler & Tender Baby Potatoes?
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
How many calories does Pork Kassler & Tender Baby Potatoes have?
842 calories
How much fat content does Pork Kassler & Tender Baby Potatoes have?
grams
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