Ingredients

Method

• leftover vegetables or fruit
• a squeeze lemon juice
• 4 Woolworths thick-cut pork rashers
• 1 tub Woolworths’ prepared garlic, ginger and chilli
• 1 x 125 ml sachet Woolworths’ chicken bone broth
• 2 cups water
• pak choi or spinach, for serving
• Woolworths oven-baked sweet potato chips, for serving

Method

Ingredients

1. Use any leftover or expiring vegetables and fruit such as cabbage, red onions, baby marrow, carrots or apples and slice thinly. Toss with a squeeze of lemon juice or a dash of vinegar to make a quick slaw. Set aside.

2. In a shallow pan, fry 4 Woolworths thick-cut pork rashers on both sides until golden and crisp. When cooked through, add ½ cube each Woolworths’ prepared garlic, ginger and chilli and fry for 1 minute.

3. Pour in 1 x 125 ml sachet Woolworths’ chicken bone broth and 2 cups water. Bring to a simmer and add greens such as pak choi, green beans or spinach for the last 3 minutes of cooking time.

4. Serve with Woolworths oven-baked sweet potato chips, cooked according to package instructions.