Main Meals Archives

Avocado recipes

Braised duck leg with orange and tomato citrus gremolata

2 and 1/4 hours

Braai recipes

Rib-eye with café de Paris butter

2 hours

Carrot recipes

Lamb shanks with buttery roast fennel and baby carrots

2½ hours

Chicken recipes

Roast chicken with lemon panko breadcrumbs and kale chips

1 hour

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Barley risotto with beef broth and Parmesan rind

5 hours

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French toast doorstops with garlicky creamed corn

10 minutes

Chicken recipes

Lamb meatball gyros with cabbage slaw and yoghurt dip

20 minutes

Asian recipes

Stir-fried tofu in a fiery sauce

1 hour

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Korean bo ssam (Thai larb)

Serves 4

Difficulty Easy

Prep Time 20 minutes, plus overnight curing time

Cooking Time 6 hours

Ingredients

For the pork belly:

100 g brown sugar, plus 3 T
40 g salt, plus 2 t
1.5 kg Woolworths pork bone-in belly
2 small gem lettuces, for serving

For the ginger spring onion sauce:

100 g spring onions, thinly sliced
½ cup fresh ginger, grated
¼ cup extra virgin olive oil
1 T soya sauce
1 t sherry vinegar
½ t salt

For the ssam sauce, mix:

2 T Woolworths Mamma O’s Premium Super Spicy Pepper Paste
½ cup rice vinegar
½ cup extra virgin olive oil

Method

Mix 100 g sugar and 40 g salt. Place the pork in a large, shallow dish and rub the mixture all over the meat. Cover with clingwrap and chill overnight.
Preheat the oven to 150°C. Remove the pork from the fridge and discard any juices. Place the pork in a roasting pan and roast for 6 hours, basting every hour with the pan juices. Remove from the oven and allow to cool.
When you’re ready to serve, preheat the oven to 240°C. Mix the remaining sugar and salt. Rub the mixture over the cooked pork. Place in the oven for 10–15 minutes, or until a dark caramel crust has developed. Serve hot with the sauces and gem lettuce.

Cook's note: Try this cross between Korean bo ssam – pork with rice and kimchi wrapped in greens – and a southeast Asian larb – ground meat served with rice and raw veg in lettuce wraps. Slow roast a whole bone-in pork belly, then slice and serve with little gem lettuce leaves.

Browse more Asian recipes here.

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Barley “buddha” bowls

Braised duck leg with orange and tomato citrus gremolata

Rib-eye with café de Paris butter

Lamb shanks with buttery roast fennel and baby carrots

Roast chicken with lemon panko breadcrumbs and kale chips

Barley risotto with beef broth and Parmesan rind

French toast doorstops with garlicky creamed corn

Juicy citrus chicken

Lamb meatball gyros with cabbage slaw and yoghurt dip

Stir-fried tofu in a fiery sauce

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Korean bo ssam (Thai larb)

Korean bo ssam (Thai larb)

Ingredients

Method