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Shisa nyama-style pork chops

Braai recipes

Shisa nyama-style pork chops

35 minutes

Overnight pork roast

Pork recipes

Overnight pork roast

8–10 hours, 20 minutes

Jimmy’s famous spareribs

Pork recipes

Jimmy’s famous spareribs

1¾–2 hours

Pork belly with apple and fennel

Apple recipes

Pork belly with apple and fennel

2 hours 15 minutes

Pork belly bossam

Asian recipes

Pork belly bossam

10 minutes

Sticky pulled pork shoulder with tortillas

Asian recipes

Sticky pulled pork shoulder with tortillas

3–4 hours

Pork ragù with polenta

Italian recipes

Pork ragù with polenta

2 hours 45 minutes

Balsamic pork chops with cauli mash

Cauliflower recipes

Balsamic pork chops with cauli mash

30 minutes

Watermelon, red cabbage and herb tabbouleh with pork meatballs

Cabbage recipes

Watermelon, red cabbage and herb tabbouleh with pork meatballs

10 minutes

Crunchy pork belly-and-apple salad with ranch dressing

Apple recipes

Crunchy pork belly-and-apple salad with ranch dressing

1 hour

Pork fillet with coconut jasmine rice

Asian recipes

Pork fillet with coconut jasmine rice

30 minutes

Japanese katsu jaffle

Crumbed recipes

Japanese katsu jaffle

30 minutes

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Japanese katsu jaffle

By Abigail Donnelly

Serves 2 - 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 30 minutes

Ingredients

For the golden sesame dressing:

100 g sesame seeds, toasted
3 T rice vinegar
2 T fish sauce
1/4 cup soya sauce
3 garlic cloves, minced
1x 5 cm piece ginger, minced
1 red chilli

For the katsu pork:

1 pork fillet, sliced into 4 medallions
3 T flour
2 free-range eggs, beaten
200 g panko crumbs
3 T canola oil
3 T salted butter
4 T salted butter, melted
8 slices Woolworths thick-sliced white bread
1/2 cup mayonnaise
1⁄2 head cabbage, shredded

Method

1. Preheat the oven to 180°C. To make the dressing, place all the ingredients into a blender and blitz until combined but not completely smooth.
2. To make the katsu pork, tenderise each pork medallion until even in thickness using a meat mallet, then dip each piece into the flour, egg and panko crumbs.
3. Heat the canola oil and butter in a large pan, then fry the pork until golden brown on both sides. Finish off in the oven.
4. Brush both sides of a jaffle iron liberally with butter. Top 4 slices of bread with 1 T sesame dressing, 1 T mayonnaise, a piece of pork and a handful of cabbage. Top with the remaining slices of bread, then place in the jaffle iron until golden.

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