Vetkoek stuffed with pork

Pork and shred­ded cab­bage are per­fect to­gether and with the ad­di­tion of home­made vetkoek you may find it hard to wait un­til lunchtime to de­vour this meal.

YOU Lunchbox Ideas - - Contents -


6-8 vetkoek

Prepa­ra­tion time: 15 min­utes Cook­ing time: 45-50 min­utes (pork), 15-20 min­utes (vetkoek)

4 pork neck steaks


30 ml (2 T) soy sauce 60 ml (¼ c) honey 125 ml (½ c) wa­ter 2 gar­lic cloves, crushed 5 ml (1 t) grated ginger


1 kg ready-made bread dough oil for deep-fry­ing 500 ml (2 c) shred­ded cab­bage hand­ful of fresh co­rian­der Pre­heat the oven to 200 °C. 1 Pack the steaks tightly next to one an­other in an oven­proof dish. 2 Sauce Whisk the in­gre­di­ents to­gether and pour the mix­ture over the steaks. Cover with foil and bake for 45-50 min­utes or un­til the meat is done and ten­der. Us­ing 2 forks, shred the steaks coarsely. Set aside. 3 Vetkoek Gen­tly roll out the dough and cut into squares. Leave the squares to rise. Heat enough oil for deep-fry­ing and fry the dough squares un­til golden and done. Drain on pa­per tow­els. 4 Cut open the vetkoek and stuff with the shred­ded cab­bage, co­rian­der and pork. Spoon any left­over sauce on top.

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