4
Easy
20 minutes
15 minutes
Preheat the oven to 180°C.
Place a pan over a medium-to-high heat. Drizzle olive oil onto the hot surface then quickly seal and colour each skilpadjie.
Place on a baking tray and roast for 10 minutes, or until cooked through.
Place the watercress and hot water in a blender then blend until thoroughly combined, to form a juice.
Serve the skilpadjies with crisp pork skin and a light drizzle of watercress juice, then season with coarse black salt and a crack of pink pepper.
Cook’s note: Skilpadjies are sheep liver wrapped in a sheer layer of sheep fat and are available at selected butcheries.
Per serving: 3137.7kJ, 50.2g protein, 54.4g fat, 11.1g carbs
