Main Meals Archives

Cooking with

Grilled polenta with calamari in thick tomato wine sauce

20 minutes

Beef recipes

Spiced beef patties with bulgur pilau

20 minutes

Fish recipes

Fish broth with filled pasta

20 minutes

Brinjal tart

40 minutes

Egg and shiitake mushroom stirfry

10 minutes

Duck recipes

Duck breast with plum sauce and diced green beans

20 minutes

Mini curry bowls

15 minutes

Atta roti and lamb biryani wraps

15 minutes

Asian recipes

Bami goreng

10 minutes

Asian recipes

Babi pangang

30 minutes

Babi pangang

Serves 8

Difficulty Easy

Prep Time 10 minutes, plus marinating

Cooking Time 30 minutes

Ingredients

1 kg pork fillets
½ white cabbage, finely shredded, for serving
white basmati rice, for serving

For the marinade

2 T grated ginger
2 cloves garlic, crushed
1 small onion, finely chopped
2 T ketjap manis or thick sweet soy sauce
sea salt and freshly ground black pepper, to taste

For the satay sauce

2 T tomato purée
4/5 cup water
1 x 2 cm piece fresh ginger, grated
1 T sambal oelek or chilli paste
1 T sugar
5 pieces preserved ginger (retain the syrup)
1/5 cup white vinegar
2 t cornflour

Method

Combine all the marinade ingredients and spread over the pork fillets. Marinate for 2 to 3 hours.

Grill on the barbecue or roast at 180 degrees C for 20 to 30 minutes, turning occasionally. Slice.

To make the satay sauce: Add the tomato purée to the water and simmer with the grated ginger, sambal oelek or chilli paste and sugar for a few minutes.

Add the chopped preserved ginger, vinegar and 60ml (4T) ginger syrup from the jar. Mix the cornflour with 15ml (1T) cold water and add to the sauce. Simmer for another 2 to 3 minutes.

To serve: Arrange the sliced pork on a bed of shredded cabbage. Pour over the sauce and serve with the white basmati rice.

Discover more Asian-inspired recipes here.

Spinach lasagne

Roast potato-and-sweetcorn salad with creamy Cajun dressing

Wagyu fat flambadou venison

Rare beef with beetroot glaze and sheet potatoes

Spice-rubbed and stuffed whole roasted trout

Grilled polenta with calamari in thick tomato wine sauce

Spiced beef patties with bulgur pilau

Fish broth with filled pasta

Brinjal tart

Egg and shiitake mushroom stirfry

Duck breast with plum sauce and diced green beans

Mini curry bowls

Atta roti and lamb biryani wraps

Bami goreng

Babi pangang

Babi pangang

Ingredients

Method