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Ingredients (28)
For the Piri Piri sauce:
2 | lemons |
2 | limes |
1/4 c | fresh chillies — 573 |
4-5 cloves | garlic — cloves, chopped |
5 | fresh chillies — bird's eye, deseeded, chopped |
1 | red pepper — deseeded and chopped |
1 Tbs | paprika |
1 tsp | salt and freshly ground black pepper |
2-3 Tbs | red wine |
1-2 tsp | coconut — sugar |
1 tsp | tamarind — paste |
For the pork belly:
750 g | pork belly — (or shoulder) |
1 | tinned tomatoes — chopped |
2 | red onion — chopped |
1 c | stock — chicken |
For the fresh slaw:
1 c | spinach — chopped |
1 c | cabbage — chopped |
radishes — white or pink, sliced | |
2 | spring onions — finely sliced |
1/2 | apples — grated |
1 Tbs | fresh parsley — chopped |
1 Tbs | fresh mint — roughly chopped |
1 | beetroot — grated |
salt and freshly ground black pepper — to taste |
Creamy dressing:
1/2 c | yoghurt — natural |
1 Tbs | olive oil |
1 Tbs | lemon juice |
1 tsp | lemon — zest only |
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