red chilli Archives

Chicken breast

Chicken tortillas

25 minutes

Cauliflower recipes

Cauliflower tacos

20 minutes

Calamari

Salt-and-pepper squid

10 minutes

Egg recipes

Soya-marinated eggs

6 minutes, plus 8 hours marinating

Lamb recipes

Bazella ma’a rooz (lamb casserole)

2 hours

Citrus recipes

Orange-and-miso pork fillet

1 hour

Pepper recipes

Tabbouleh-style sorghum

30 minutes

Salad recipes

Baby marrows with curried coconut sauce

20 minutes

Beans recipes

Pork shoulder with butter bean salad

35 minutes

Prawns and

Brown butter prawns

15 minutes

Braai recipes

Spiced lamb rack

25 minutes

Pork recipes

Hot-sauce pork

30 minutes

Hot-sauce pork

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ marinating time

Cooking Time 30 minutes

Ingredients

For the marinade, mix:

2 T honey
2 T soya sauce
3 T Tabasco sauce
2 T sriracha sauce
1 t dried chilli flakes
2 T sunflower or peanut oil
700 g pork fillet
2 T sunflower oil
1 t ginger, crushed
1 t garlic, crushed
1 red chilli, chopped
¼ cup teriyaki sauce
300 g Brussels sprouts, blanched and chopped

Method

1. Toss the pork in the marinade and marinate overnight or for at least 30 minutes. Preheat the oven to 180°C.

2. Heat 1 T oil in a large ovenproof pan and fry the pork over a high heat, then roast for 15 minutes. Set aside.

3. Using the same pan, heat the remaining oil and add the remaining ingredients. Stir-fry for 4 minutes. Slice the pork and serve with the Brussels sprouts.

Find more pork recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistance: Bianca Strydom

Coffee pecan nut pie

Easy beef stew

Air-fryer buttermilk chicken breasts

Chicken tortillas

Cauliflower tacos

Salt-and-pepper squid

Soya-marinated eggs

Bazella ma’a rooz (lamb casserole)

Orange-and-miso pork fillet

Tabbouleh-style sorghum

Baby marrows with curried coconut sauce

Pork shoulder with butter bean salad

Brown butter prawns

Spiced lamb rack

Hot-sauce pork

Hot-sauce pork

Ingredients

Method