This Little Piggy Went Yum Yum Yum!

Pork, a very versatile and succulent meat, holds a cherished place in Namibian cuisine.

From traditional dishes to contemporary recipes, the flavourful nature of pork lends itself beautifully to various cooking techniques, allowing for a diverse range of mouthwatering meals.

A favourite found in many restaurants and establishments, some with large European influences, pork is not foreign to the Namibian palate and I can say, as for me, I have had my share of schnitzels, chops, sausage, skewers, sandwiches and and and … the list is endless!

Apart from your local grocer, there is one particular shop and bistro place in Windhoek North that remains a happy place where I always leave with more than enough pork products.

The best schnitzel? Café Schneider! No one in the city will convince me otherwise. Formerly in the middle of the city, and now in Carl List Mall, the schnitzel is of epic proportions and carries with it amazing sides and is guaranteed to fill you up properly!

I tried my own version of this schnitzel, and while it wasn’t far off, I’m glad I did not match the epic nature of Café Schneider’s, which will remain a constant guilty indulgence for me.

Whether you’re hosting a gathering or simply craving a comforting homemade dinner, here are some fantastic pork recipes that are sure to tantalise your taste buds.

Grilled Pork Skewers

ν 1 kg pork loin, cut into chunks
ν 3 cloves garlic, minced
ν 1 teaspoon paprika
ν 2 tablespoons soy sauce
ν 1 teaspoon Tabasco
ν 2 tablespoons honey
ν Salt and pepper to taste
ν Wooden skewers (soaked in water for 30 minutes)


  1. In a bowl, mix garlic, paprika, soy sauce, honey, salt and pepper.
  2. Marinate pork chunks in the mixture for at least one hour.
  3. Thread marinated pork onto the soaked skewers.
  4. Preheat the grill or do it over a braai on medium-high heat and grill skewers for 10 to 12 minutes, turning occasionally until cooked through.
  5. Serve hot with a side of salad or grilled vegetables.

Nam Pork Schnitzel
ν 4 pork loin chops
ν 1 cup all-purpose flour
ν 2 eggs, beaten
ν 1 cup breadcrumbs
ν 1 teaspoon paprika
ν Salt and pepper to taste
ν Vegetable oil for frying
ν Lemon wedges for garnish

  1. Place each pork chop between plastic wrap and pound with a meat mallet until thin.
  2. Season the pork chops with salt and pepper.
  3. Set up three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and paprika.
  4. Cover each pork chop in flour, dip into the beaten eggs, then coat with breadcrumb mixture.
  5. Heat vegetable oil in a skillet over medium-high heat.
  6. Fry the pork chops for three to four minutes on each side until golden brown and crispy.
  7. Serve hot with a squeeze of fresh lemon juice and your favourite sides.

Pork Potjie

ν 1 kg pork shoulder, cubed
ν 2 onions, chopped
ν 3 cloves garlic, minced
ν 2 tomatoes, chopped
ν 2 carrots, sliced
ν 2 potatoes, cubed
ν 1 cup beef or vegetable broth
ν 2 tablespoons olive oil
ν 1 teaspoon dried thyme
ν Salt and pepper to taste

Heat olive oil in a three-legged pot or heavy-bottomed pot over medium heat.
Add onions and garlic, sauté until translucent.
Add pork cubes and brown on all sides.
Stir in tomatoes, carrots, potatoes, thyme, salt and pepper.
Pour in the broth and bring to a simmer. Cover and cook for 90 minutes to two hours until the pork is tender.
Serve the flavourful pork potjie with rice or freshly baked bread.

Stay informed with The Namibian – your source for credible journalism. Get in-depth reporting and opinions for only N$85 a month. Invest in journalism, invest in democracy –
Subscribe Now!

Latest News