Hawaiian pork belly
PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 4
½ small (500g) sweet pineapple, sliced thinly
½ medium (100g) red capsicum, sliced thinly
½ small (50g) red onion, sliced thinly
1 cup fresh coriander leaves
½ cup fresh mint leaves
4-6 slices leftover roast pork belly,
PINEAPPLE DRESSING
½ cup (125ml) unsweetened pineapple juice
2 tablespoons (40ml) maple syrup
½ tablespoon soy sauce
½ tablespoon sesame oil
½ tablespoon finely grated ginger
1 tablespoon finely chopped lemongrass
1 Make pineapple dressing.
2 Place pineapple, capsicum, onion, coriander and mint in a medium bowl. Stir in the pineapple dressing and toss to combine; season to taste. Transfer salad to a serving platter.
3 To serve, arrange the pork slices on top of the salad. PINEAPPLE DRESSING Place all of the ingredients in a screw-top jar and shake until well combined.
Turkey cottage loaf
PREP + COOK TIME 30 MINUTES SERVES 8
6 medium zucchini (720g), sliced thinly lengthways
1 cup (240g) ricotta cheese
¼ cup finely chopped fresh flat-leaf parsley
This story is from the Issue 77 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 77 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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