- 1 pork fillet
- 2 T Woolworths balsamic crema
- 2 T soya sauce
- For the firecracker sauce, mix:
- ½ t cumin seeds, toasted and crushed
- 2 t brown sugar
- 1 chilli
- 1 T Woolworths gochujang paste
- 1 t ginger, crushed
- ½ cup rice vinegar
- 2 t Woolworths miso paste
- 2 T fish sauce
- 1 t sesame oil
- 2 limes, juiced
- 3 T soya sauce
- For the slaw, toss:
- 2 baby red cabbages, roughly chopped
- 3 celery sticks, finely chopped
- 2 spring onions, finely chopped
- 5 g mint, roughly chopped
- 5 g coriander, roughly chopped
- sea salt and freshly ground black pepper, to taste
1. Preheat the oven to 180°C. Marinate the pork in the balsamic crema and soya sauce for 15 minutes.
2. Sear the pork in a hot cast-iron pan, then place into the oven for 15 minutes. Allow the meat to rest for 10 minutes before slicing.
3. Mix the slaw with the firecracker sauce and season to taste. Serve the slaw topped with the sliced pork.
Cook's note: After eating this dish at Momofuku in New York, I’ve come quite close to replicating the original fiery sauce. Eat it with chicken, pork, beef, duck and even eggs. Just make sure you have a jar of it at home, it keeps in the fridge for two weeks.
Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom, Keletso Motau & Mogau Seshoene