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There are two fundamental reasons why pork ribs taste so great. First, their relatively high fat content bastes and flavours the meat as it braais, and secondly, the high bone-to-meat ratio means that the bones impart further flavour to the meat as they heat up during the braai.

I have absolutely no idea how this curry tastes when it’s cold or what it’s like the next day. It always gets completely polished offduring the eating of the meal. Your ratio of great food to effort is very high here too and if it takes you more than 1 hour from the first step to serving the meal, you’re doing something wrong. Te pork neck chops are tender to begin with so there’s no need for hours of simmering. Te 2 tots medium curry powder used in the recipe is not a printing error so do add all of it. Medium curry powder really does not have a lot of chilli in it. Adding this much packs the meal with spice and flavour while still keeping the mouth-burn levels way below anything that should concern you or your guest.

This recipe is based on the famous Huevos Rancheros, but we added a South African vibe, so we call it the Boerseun Breakfast

The Marguez sausage is full of flavour and filled with cumin, chilli and paprika flavours! Served best on the braai!

My Thai Style Pork Neck with Nam Jim Jaew Sauce recipe is extremely delicious, filling, and satisfying!

A true taste sensation! This recipe is ready in just over three hours.