Ingredients

Method

For the everything pickle:
• 2 cups white vinegar 
• 1 cup water
• 100 g white or light brown sugar 
• 2 T yellow mustard seeds 
• 4 bay leaves 
• salt, to taste  
• 1 small cauliflower, chopped 
• 1 celery stick, cut into matchsticks 
• 2 green jalapeños, sliced  
• 2 carrots, peeled and thinly sliced julienne  
• 4 radishes, thinly sliced  
• 1 shallot, thinly sliced  
• 4 mini cucumbers, cut into chunks
• 2 T canola oil 
• 1 x 8 pack Woolworths pork bangers  
• 1 t Woolworths prepared, crushed garlic 
• 1 t Woolworths prepared, crushed ginger 
• 4 T Woolworths fynbos honey 
• 3 T Woolworths Asian Everything soya sauce 
• 2 T Woolworths chilli crisp  
• 2 x 250 g sachets Woolworths fully cooked coconut jasmine rice   
• 1 spring onion, thinly sliced, to garnish

Method

Ingredients

1. To make the pickle, heat the vinegar, water, sugar, mustard seeds, bay leaves and salt in a saucepan over a medium heat, stirring often until the sugar has dissolved. Place the vegetables in a heatproof bowl. Pour the hot pickling liquid over the vegetables and allow to cool while preparing the bangers.

2. Add the oil to a pan and, over a medium-low heat, add the bangers and brown slowly to prevent them from bursting, turning often. Once almost cooked through, add the garlic and ginger and cook for 1 minute, then add the honey, soya sauce and chilli crisp.

3. Allow the liquid in the pan to reduce until it coats the bangers. Once the bangers are sticky and glazed, remove the pan from the heat.

4. Prepare the rice according to package instructions, then divide between serving bowls. Top with the glazed bangers and spoon over some of the pickle, storing any leftover pickle in an airtight sealed container or jar in the fridge. Garnish with spring onion before serving.

Find more pork recipes here

Stylist: Marcelle van Rooyen
Food assistant: Bianca Jones
Videographer: Barry de Villiers
Photographer: Jan Ras