Pulled Pork Sandwiches with Grilled Pineapple
Deliciously Tender and Succulent. Whether its made for a packed lunch or home snack, this right here can make it to your top favourite list of sandwiches.
- 2kg pound pork shoulder
- 1 fresh pineapple, cut into 8 rings
- 2¼ cups of pineapple juice, divided
- 2 cups of light brown sugar
- 1 cup of low sodium soy sauce
- ¾ cup of tomato sauce
- 2cm piece of fresh ginger, grated
- 5 cloves of garlic, minced
- 2 teaspoons of red pepper flakes
- 8 sandwich buns
- Place the pork in the pot. DO NOT SALT. (There will be enough salt flavor later from the soy in the sauce).
- Pour in ¼ cup of pineapple juice.
- Cook on low heat till shredding (about 4 hours).
- When your pork is ready, drain the juices from the crockpot and retain the meat.
- To a medium saucepan, add the tomato sauce, soy sauce, 2 cups of pineapple juice, brown sugar, grated ginger, garlic, and red pepper flakes.
- Bring to a boil, then reduce the heat and simmer for 25-30 minutes.
- Let the mixture cool slightly.
- Pour half of the sauce over the pork and half into a container to serve alongside the pork.
- Shred the pork with two forks, while combining the BBQ sauce along with it.
- On a hot grill or grill pan, toast the buns for 30 seconds.
- Then grill the pineapple slices for about a minute on each side.
- Place a pineapple slice on the bottom bun, top with pulled pork, drizzle with more sauce if desired before topping your sandwich.
Live in each season as it passes: Breathe the air, drink the drink and taste the fruit.
2 sprigs of fresh mint, plus extra for garnish
2 sugar cubes
60ml Pomegranate Liqueur
60ml Kentucky Bourbon
In a cocktail shaker, muddle mint and sugar with liqueur and bourbon. Shake ingredients vigorously over ice and strain into a glass over crushed ice. Garnish with a sprig of fresh mint, Pomegranate, lime wedge and serve.
Chicken Curry Bunny Chow
A South African explosion of flavours and textures. Perfect to keep you warm and the chills at bay.
- 2 tablespoons sunflower oil
- 6 chicken thigh fillets, cut into 3cm pieces
- 1 onion, chopped
- 3 garlic cloves, crushed
- 4cm piece ginger, grated
- 1 star anise
- 1 cinnamon quill
- 1/2 teaspoon fennel seeds
- 2 teaspoons garam masala
- 1/4 teaspoon chilli powder
- 1 tablespoon tomato paste
- 2 cups (500ml) Massel chicken style liquid stock
- 400g can butter beans, rinsed, drained
- 4 large round bread rolls
- Olive oil, to brush
- 1/3 cup (95g) thick Greek-style yoghurt
TOMATO & RED ONION SAMBAL
- 1 red onion, sliced
- 1 long green chilli, seeds removed, chopped
- 2 tomatoes, seeds removed, finely chopped
- 1/2 bunch coriander, leaves chopped
- 1 tablespoon white wine vinegar
- 1 teaspoon caster sugar
- Preheat the oven to 180°C. Heat 1 tablespoon sunflower oil in a large saucepan over medium heat. Season chicken, then in 2 batches, cook, turning, for 4-5 minutes until browned. Remove from the pan.
- Add the onion and cook, stirring, for 3-4 minutes until softened. Add the garlic, ginger and spices, then cook for 2 minutes or until fragrant. Add tomato paste and cook for a further 1 minute. Return chicken to pan and add stock. Bring to a simmer, then reduce heat to medium-low and cook for 20 minutes.
- Add beans and cook for 5 minutes or until chicken is cooked through and sauce is slightly reduced. Remove from heat.
- Meanwhile, cut the tops off the rolls and hollow out, discarding filling and tops. Brush with olive oil and bake for 5 minutes or until slightly golden, then set aside.
- For the sambal, combine all the ingredients in a small bowl and set aside.
- Stir the yoghurt through the curry and season, then divide among bread rolls. Top with sambal, then serve.