Bacon Jam and “Stokbrood”

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Cook Time


Total Time





  • Bacon jam:
  • 500 g Eskort Bacon Cutts.
  • 2 onions, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 green chilli, finely chopped
  • 45 ml fresh thyme
  • 125 ml Muscovado sugar
  • 125 ml golden syrup
  • 65 ml brandy
  • olive oil for frying
  • Stokbrood:
  • 500 g bread flour
  • 10 ml salt
  • 10 g dry yeast
  • 375 ml warm water
  • 6 wooden skewers


  • Bacon jam:
  • In a saucepan, fry the onions, garlic, chili and thyme in olive oil over medium heat until soft and golden brown.
  • Increase the heat to high and add the bacon.
  • Fry the bacon until crispy, reduce the heat to very low, add the sugar and syrup and stir the jam until the sugar is dissolved.
  • Simmer for 20 – 30 minutes, add the brandy and simmer for another 5 minutes.
  • Place the hot jam in a sterilised jar and set aside to cool.
  • The jam can be prepared in advance and can be stored for at least two months.
  • Stokbrood:
  • In a large bowl, dissolve yeast in warm water.
  • In a large mixing bowl, sift the flour and salt and make a well in the middle.
  • Pour the yeast water into the well and start to mix with your hands. If the mixture is too dry add more water.
  • Mix until dough forms, turn the dough onto a flour dusted working surface and knead for 10 minutes until the dough is smooth.
  • Place the dough in a lightly oiled mixing bowl and cover with clingwrap.
  • Leave to rise in a warm place until the dough has doubled in size.
  • Prepare the 6 skewers, by rubbing them with butter.
  • Once the dough has risen flatten and divide it into 6 balls
  • Stretch each ball out to roughly 20 cm long and wrap the length of it around a
  • Slowly braai and rotate until the bread is golden and crispy.
  • Note: Store bought dough can be used.


Remove the skewers and fill the hole with butter and bacon jam. Enjoy. 


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