May 2014

Because it’s a bit like Beef Wellington but wrapped in pork.

It’s dead easy too. You start with a hunk of springbok rump, which you marinade in a mixture of Jimmy’s or similar and maybe some red wine. Whatever works for you. I didn’t get around to it for a while so the meat spent a week in the fridge. Remember to turn it once a day or so.

Then get hold of a large piece of pork skin. SPAR sells it as “pork spek”. It’s cheap. Liberally sprinkle the fatty side with pepper, mixed spice, herbs, garlic, maybe even some chopped mushrooms.

Wrap the meat in the skin, tie with string, stick it in the oven at 160 to 180 C for an hour to an hour an a half, and Napoleon’s your uncle.