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Roast cauliflower with stuffing

45 minutes–1 hour

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1 hour

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20 minutes

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Sticky pork belly buns

Name: Braaied skilpadjies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: Woolworths free-range lamb skilpadjies 550 g,coriander seeds, crushed coarsely 2 t,salt, to taste ,sunflower oil 2T,For the sorghum salad: ,sorghum, cooked 250g, jar Woolworths sundried tomato pesto 1 x 140 g,sachet Woolworths sundried tomatoes, chopped 1 x 240 g,sachet Woolworths black and green pitted olives, chopped 1 x 70 g, jar Woolworths roasted red peppers, drained 1 x 230 g ,feta 100 g,red onion, chopped 1,red salad onions, sliced 6,red wine vinegar 4 T,olive oil 4 T,sea salt and freshly ground black pepper, to taste ,microherbs, to garnish

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

leftover pork belly
sushi mayonnaise, for serving
coriander, for serving
lime juice, for serving
8 Woolworths soft textured white sesame slider buns, toasted

For the cucumber salad:

2 t brown sugar
1⁄2 cup rice wine vinegar
2 cucumbers, peeled and roughly chopped
6 radishes, sliced
sea salt, to taste
toasted sesame seeds, for sprinkling
toasted sesame oil, for drizzling

Method

1.Remove the pork from the fridge and allow to reach room temperature.

2. To make the salad, dissolve the sugar in the rice wine vinegar. Add the cucumber and allow to stand at room temperature for 10 minutes. Add the radishes, salt, sesame seeds and oil.

3. Serve with the sliced pork belly, fresh coriander, mayonnaise and lime juice on warm toasted buns.

Find the recipe for roast pork belly with wakame seaweed rice here.

Find more leftover recipes here.

Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

This is a test recipe

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