Braised skilpadjie with golden pork skin and watercress

Braised skilpadjie with golden pork skin and watercress

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  • 4
  • Easy
  • Carb Conscious Dairy free
  • 20 minutes
  • 15 minutes
  • Eikendal Merlot 2006


  • 2 T olive oil
  • 8 pre-prepared skilpadjies
  • 60g watercress
  • ½ cup hot water
  • prepared pork skin, for serving
  • coarse black salt, for seasoning
  • freshly ground pink peppercorns, for seasoning

Cooking Instructions

Preheat the oven to 180°C.

Place a pan over a medium-to-high heat. Drizzle olive oil onto the hot surface then quickly seal and colour each skilpadjie.

Place on a baking tray and roast for 10 minutes, or until cooked through.

Place the watercress and hot water in a blender then blend until thoroughly combined, to form a juice.

Serve the skilpadjies with crisp pork skin and a light drizzle of watercress juice, then season with coarse black salt and a crack of pink pepper.

Cook’s note: Skilpadjies are sheep liver wrapped in a sheer layer of sheep fat and are available at selected butcheries.

Per serving: 3137.7kJ, 50.2g protein, 54.4g fat, 11.1g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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