This recipe infuses that unique combination into a deliciously sticky and flavourful sauce, ensuring incredibly tender and succulent pork belly.
The name “Catemba” originates from Mozambique, where this beverage combination is popular, particularly among the local communities. Over time, the name and drink spread to South Africa, where it has been embraced in various culinary applications. This recipe infuses that unique combination into a deliciously sticky and flavourful sauce, ensuring incredibly tender and succulent pork. Whether you’re preparing it in the oven or over the braai, this dish is sure to be a crowd-pleaser.
Catemba Deboned Pork Belly / Spare Ribs for the Oven or Braai
Catemba is a well-loved South African drink made by mixing Coca-Cola and red wine.
Ingredients
For the Meat:
- 2kg deboned por1k belle or spare ribs
- 100ml Worchestershire sauce
Spice Mix:
- 10ml smoked paprika
- 10ml ground cumin
- 10ml ground coriander
- 120ml coarse salt
For the Sauce:
- 1 onion finely chopped
- 2 Granny Smith apples grated
- 4 cloves garlic chopped
- 500ml Coca-Cola
- 250ml red wine
- 4 tbsps tomato puree
- 1 red chilli deseeded and chopped
- 30ml apple cider vinegar
- 30ml olive oil
Instructions
Marinate the Meat:
- Remove the membrane from the underside of the ribs to ensure tenderness.
- Mix all the spice mix ingredients together and rub generously over the meat.
- Drizzle the Worcestershire sauce over the meat, making sure it's well coated.
- Cover and refrigerate for at least 1 hour, or overnight for enhanced flavour.
Prepare the Sauce:
- In a saucepan, combine all sauce ingredients except the vinegar and olive oil.
- Place the pan over medium heat and bring to a boil.
- Reduce heat and let it simmer gently until the sauce thickens.
- Blend the mixture until smooth, then stir in the apple cider vinegar and olive oil.
Cooking the Meat:
- Remove the meat from the fridge and allow it to reach room temperature.
- Wrap the ribs in foil, creating a sealed pouch.
- Cook in one of the following ways:Oven: Bake at 160°C (320°F) for about 2 hours, until the meat is tender.Braai: Cook over indirect heat on a medium fire for about 2 hours.
- Once tender, remove the foil and baste the meat with the sauce.
- Grill or braai over direct heat until caramelized and crispy.
Serving Suggestions:
- Serve the pork belly or ribs with fresh salads, grilled vegetables, or a side of creamy mashed potatoes for a complete and satisfying meal.Enjoy your delicious Catemba-infused South African feast!