Written by Boschendal
Heritage Day Pork Brunch Dish Recipe
Kick your Heritage Day braai off early this year with Chef Allistaire’s hearty Duroc Pork Brunch dish. Who doesn’t like a breakfast braai on a public holiday!
Ideally the Kassler steaks should be prepared on the open flame to attain those delicious smoky flavours. Serve with lightly sautéed garden spinach or kale for added freshness and a soft egg to round off the dish with creamy deliciousness.
Pair with an expertly crafted glass of our Boschendal Chardonnay Pinot Noir. Produced with great care using two of the classic grape varieties included in traditional Méthod Cap Classique, it is best served chilled. With delightful hints of stone fruit and pear, this wine is sure to elevate your breakfast experience.
Shop our wines here.
We love seeing how you cook & enjoy products from Boschendal! Please use the #TASTEBOSCHENDAL hashtag when posting on social media, so we can see what you are getting up to at home!
All our recipes will champion fresh, seasonal produce and local, ethically-sourced ingredients, mirroring the farm-to-table approach taken at all the eateries at Boschendal. They will be delicious and easy to make, bringing a taste of the farm into your very own kitchen.
Stay up to date as we send out a series of videos with downloadable recipes – sign up to our newsletter below