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Muffuletta pie

Cooking with

Alfredo ’Shroom Soufra

1 hour

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Pork katsu sandwich

20 minutes

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Kale slaw

20 minutes

Beans recipes

Braised cauliflower with butter beans

20 minutes

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Curried lentils with air-fryer cauliflower bites

45 minutes

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Crumbed pork rib-eye steaks

25 minutes

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One-bowl chocolate-and-raisin cake

40 minutes

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Loadshedding one-pot chicken

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Lamb-and-spelt spinach farci

40 minutes

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Shredded chicken over soft polenta

30 minutes

Leftovers recipes

Sticky pork belly buns

5 minutes

Sticky pork belly buns

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 5 minutes

Ingredients

leftover pork belly
sushi mayonnaise, for serving
coriander, for serving
lime juice, for serving
8 Woolworths soft textured white sesame slider buns, toasted

For the cucumber salad:

2 t brown sugar
1⁄2 cup rice wine vinegar
2 cucumbers, peeled and roughly chopped
6 radishes, sliced
sea salt, to taste
toasted sesame seeds, for sprinkling
toasted sesame oil, for drizzling

Method

1. Remove the pork from the fridge and allow to reach room temperature.

2. To make the salad, dissolve the sugar in the rice wine vinegar. Add the cucumber and allow to stand at room temperature for 10 minutes. Add the radishes, salt, sesame seeds and oil.

3. Serve with the sliced pork belly, fresh coriander, mayonnaise and lime juice on warm toasted buns.

Find the recipe for roast pork belly with wakame seaweed rice here.

Find more leftover recipes here.

Photographs: Jan Ras
Production: Hannah Lewry
Food assistant: Claire-Ellen Van Rooyen

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Muffuletta pie

Alfredo ’Shroom Soufra

Pork katsu sandwich

Kale slaw

Braised cauliflower with butter beans

Curried lentils with air-fryer cauliflower bites

Crumbed pork rib-eye steaks

One-bowl chocolate-and-raisin cake

Loadshedding one-pot chicken

Lamb-and-spelt spinach farci

Shredded chicken over soft polenta

Sticky pork belly buns

Sticky pork belly buns

Ingredients

Method