Braai platter with Moroccan pork belly and Kaorean beef espetadas
6
Easy
10 minutes
25 minutes
A South African braai spread built around two ready-to-braai espetadas: Moroccan-spiced pork belly and Korean BBQ beef. They’re charred over medium coals until braaied to smoky perfection and served with sweetcorn coblets and garlic butter-filled buns straight off the grid, with two dips and a rainbow of chunky crudités to cut through the richness.
Ingredients
Method
- 1 x 550 g pack Woolworths Moroccan-style pork belly espetadas
- 1 x 650 g pack Woolworths Korean BBQ-style beef stack espetadas
- 1 x 8-pack Woolworths loaded garlic-butter-filled buns
- 1 x 500 g pack sweetcorn coblets For serving:
- 180 g hummus
- 130 g Woolworths South African feta-style dip with hot honey and chilli crunch
- 4–5 celery sticks, sliced diagonally
- 1 large cucumber, cut into large chunks
- 200 g Woolworths rainbow beetroot, halved or quartered
- 150 g radishes, halved or quartered
Method
Ingredients
1. Braai the espetadas over medium coals for 8–10 minutes per side, turning often, until cooked through and nicely charred on the edges. Move them to a cooler part of the grid if they're colouring too fast. Cover in foil and allow to rest before serving.
2. While the meat cooks, place the sweetcorn coblets directly on the grid. Braai for 10–12 minutes, turning every few minutes, until charred in spots and tender.
3. In the last 3–4 minutes of cooking time, place the buns on the grid. Cook until golden and crisp on the outside with the garlic butter melting through.
4. While everything is on the braai, spoon the hummus and feta dip into bowls and place on a board. Arrange the crudités around the board. Add the espetadas, sweetcorn and buns to the board and serve immediately.
Producers: Fatima Saib and Lerato Tlali
Food styling: Bianca Jones
Videography: Romy Wilson
Photography: Shavan Rahim
If there’s one thing you need to braai this summer, it’s the espetada. We’re deeply enamoured with Woolworths' Moroccan pork belly and Korean BBQ-style beef espetadas – they're deliciously juicy, easy to cook (they can go on the braai or into the air-fryer) and brimming with flavour. The Moroccan pork belly espetadas go down a treat with a salad, while the Korean BBQ beef espetadas, which boast bold flavours of gochujang and toasted sesame, are begging to be braaied, sliced and stuffed into a warm bun, or served with whipped feta and a fresh green salad to temper the spice.
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