Pulled veni­son and lamb

YOU Best Recipes: Braai - - Contents -


5 ml (1 t) gar­lic, ginger and chilli paste

5 ml (1 t) smoked pa­prika

2 ml (½ t) ground cin­na­mon salt and pep­per

750 g pork loin or de­boned pork neck, diced 30 ml (2 T) olive oil

125 g mush­rooms

250 ml (1 c) chicken stock


1 litre (4 c) good-qual­ity chicken stock

30 ml (2 T) light soy sauce

30 ml (2 T) miso paste or dark soy sauce

10 ml (2 t) gar­lic, ginger and chilli paste

5-10 ml (1-2 t) sesame oil

1 star anise


250 g egg noo­dles or in­stant ra­men noo­dles,

cooked ac­cord­ing to the packet in­struc­tions 2 spring onions, thinly sliced hand­ful of fresh co­rian­der

1 chilli, thinly sliced

1 Pork Mix all the sea­son­ings and rub over the pork. Heat the oil in a pot over the coals and fry the meat for 10 min­utes. Add the mush­rooms, fry for 3 min­utes, then add a lit­tle stock as needed and con­tinue fry­ing un­til done. Re­move from the pot and wipe most of the fat from the pot.

2 Consommé Add all the soup in­gre­di­ents to the pot, re­turn to the heat and sim­mer slowly for 15 min­utes.

3 To com­plete Di­vide the noo­dles among 4 bowls, pour the consommé through a sieve into the bowls. Di­vide the pork, mush­rooms, spring onions, co­rian­der and chilli in each.

SERVES 4-6 Prepa­ra­tion 20 min Cook­ing 25-30 min

2 3

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