10 PORK BRAAI FACTS AND TIPS
The longest sausage ever was made from pork. This world record was set in Romania in 2014 with a pork sausage that was 62,75 km long.
At last the myth that pork should always be well done has been proven wrong. To ensure that pork is as juicy as beef or lamb, you can safely leave it slightly pink on the inside. Aim for light pink and an internal temperature of 62 °C, and allow to rest for 3 minutes.
Pigs were domesticated so long ago that the Chinese character for “house” ( ) is the symbol for a pig with a roof.
The first rugby balls were made from inflated pig bladders, firmly sewn up to keep the air inside, and covered with leather panels. The elliptical shape of a rugby ball makes it aerodynamic and easy to hold and pass over long distances.
Pork is extremely suitable for braaiing. Nowadays, pigs are slaughtered younger, meaning that the meat has not developed so much connective tissue and collagen that could make it tough.
A braai tip from the science classroom: Marinate pork in brine for 1 hour per 500 g of meat. The meat will absorb extra moisture and flavour through osmosis. Use 250 ml salt for 4 litres of water and add seasonings of your choice. Pat the meat dry before braaiing.
The tradition of serving apple with pork arose from the practice of fattening up a pig during summer and slaughtering it when the weather cools in autumn. Autumn crops were also at their best during slaughter time, so there you go: a pig with an apple in its mouth.
Chinese five-spice powder is to pork what the kick over the post is to a try in rugby. This tingling mixture of aniseed, fennel, cloves, cinnamon and Sichuan pepper complements the natural taste of pork.
A braai fork and a pork chop are not friends. Instead, use a folding grid or braai tongs to turn the meat, so that you don’t sacrifice valuable meat juices to the coals. If you prick the fat, the coals could also flare up.
Coffee might just provide the kickstart your pork chops need. The secret is a dry rub consisting of a spoonful of ground coffee, lemon zest and thyme. Then all you need is some salt – no need to bother with a sauce.