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.
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.