YOU (South Africa) - - LIFESTYLE -

SERVES 4-6 Prepa­ra­tion: 20 min Cook­ing: 15-20 min

PORK STRIPS 6 pork belly strips salt and freshly

ground pep­per 5ml (1t) pa­prika 2,5ml (½t) ground

cumin PINEAP­PLE RICE 750ml (3c) cooked

rice 1 pineap­ple, peeled

and diced 6 spring onions,

chopped ½ cu­cum­ber, diced 1-2 chill­ies, finely

chopped hand­ful of fresh

co­rian­der, chopped 2,5ml (½t) sesame

oil (op­tional) salt Pre­heat the oven to 230°C. Put a wire rack on a bak­ing tray and grease with non­stick spray. 1 Pork strips Sea­son the meat well with the salt and freshly ground pep­per, then sprin­kle the pa­prika and cumin over. 2 Ar­range the strips in a sin­gle layer on the wire rack and grill for 15-20 min­utes or un­til golden brown and crispy. Cut into smaller pieces and set aside. 3 Pineap­ple rice Mix the in­gre­di­ents well. Trans­fer to a large serv­ing dish and sprin­kle the pork on top. Serve hot or cold.

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