Ingredients

Method

• 1 kg pork belly, skin removed
• 1 x 3 cm piece ginger, roughly chopped
• 1⁄2 onion, roughly chopped
• 6 cloves garlic
• 2 T Woolworths
• 2 T honey
• 4 T brown sugar
• 4 T soya sauce
• 1⁄2 cup water
• 2 T carrot, sliced julienne
• 1 baby cabbage, thinly sliced
• 50 g radish, thinly sliced
• 20 g mint
• 2 T sesame seeds, toasted
• 2 T Woolworths Asian Thai-style lime-and-chilli dressing
• 2 loaves Woolworths Rustica
• 70 g Woolworths free-range chicken liver pâté
• 4 T mayonnaise

Method

Ingredients

1. Preheat the oven to 180°C. Place the pork in a roasting dish with the ginger, onion
and garlic.

2. In a bowl, mix the miso, honey, sugar, soya sauce and water until the miso paste has dissolved, then pour over the pork.

3. Cover the pork tightly with foil, place in the oven to cook for 3 hours, turning in the sauce halfway through.

4. Once cooked, remove the aromatics from the sauce, then shred the pork in the sauce.

5. In a bowl, mix the carrot, cabbage, radish and mint. Add the sesame seeds and dressing.

6. Cut the bread in half lengthways. Spread the pâté onto half and the mayonnaise onto the other half.

7. Place the shredded pork on one half of the bread, then top with the cabbage salad and the other half of bread. Slice to serve.

Find more pork recipes here.

Photographs: Myburgh Du Plessis 

Production: Keletso Motau 
Food assistants: Lerato Motau And Ivan Masiyazi