HOT AND SPICY

Fairlady - - COOKBOOK EXTRACT -

PULLED PORK BOWL

Serves 4 Pulled pork is of­ten as­so­ci­ated with rich, sugar- laden bar­be­cue sauces that are a fast track to heart­burn. This recipe il­lus­trates that there’s al­ways a health­ier al­ter­na­tive that can be served with fresh in­gre­di­ents. • 400g pork belly • 2 tsp smoked pa­prika • 2 tsp co­conut sugar • 2 tsp salt • 5 bay leaves • 2 cloves gar­lic • 1 cup un­cooked quinoa • 1 hand­ful fresh kale, stalks

re­moved and leaves torn

• ½ cup sliced red cab­bage • 1 av­o­cado, sliced • 1 small cu­cum­ber, sliced • 1 hand­ful fresh co­rian­der leaves,

chopped • 2 jalapeños, sliced • sriracha sauce

1. Pre­heat the oven to 180°C. Place the pork in a fry­ing pan, skin-side down. Turn the heat up to medium and cook for 10 min­utes. Once the fat has ren­dered and the skin is crispy brown, turn and cook the other side for an­other 2 min­utes. Once browned, re­move from the heat.

2. In a small bowl, mix to­gether the pa­prika, co­conut sugar and salt, and rub all over the pork.

3. Place a wire rack in­side a roast­ing pan, and fill with 3cm wa­ter. Add the bay leaves and gar­lic to the wa­ter. Place the meat on the rack, cover the pan with foil and pop in the oven for 4 hours. Half­way through, check on the meat. If the wa­ter runs too low, top it up.

4. Mean­while, cook the quinoa as per packet in­struc­tions.

5. Once the meat is ready, re­move from the roast­ing pan; shred the pork us­ing two forks.

6. To as­sem­ble, place the quinoa in a bowl and add the pork. Dec­o­rate the bowl us­ing the kale, cab­bage, av­o­cado and cu­cum­ber. Top with the co­rian­der, jalapeños, and sriracha to taste.

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