Recipe by: Boitumelo Mogoai
Serves 1 but recipe makes 4-6 depending on portion size
Asian style pork rashers
1kg Pork cut into 1cm cubes
100ml Hoisin sauce
100ml Soy sauce
60ml Rice wine vinegar
100ml Honey – or adjusted to your liking.
Place cut pieces of pork into bain marie or large bowl. In a separate, mix ginger, garlic and the rest of the ingredients and marinade overnight.
Smoked watermelon BBQ sauce
1ltr Watermelon juice
125ml Soy sauce
100g Brown sugar
80ml Hoison sauce
Lime juice adjusted to your liking( some like it sweeter, some like it more tart)
A few drops of liquid smoke.
4 cups red cabbage
2 spring onion, white part thinly sliced (reserve the green part for garnish)
2 free range egg
1 cup chopped prawns( cleaned and deveined)
1 tbsp soy sauce
1½ cup flour
½ vegetable cup water
Oil for frying
Japanese mayo for finish
Watercress (a few sprigs)
2 mint leaves (chiffonade)
tsp Smoked garlic and rosemary infused olive oil
Salt and pepper to taste
In a bowl, mix all dry ingredients together and do the same in a different bowl with all wet ingredients.
Mix wet with dry. Batter must not be stodgy but light. Heat 2tbsp oil to medium in a pan, place desired amount of batter in the centre of the pan to fry. Start with smaller quantities (eg. 250g) and add more if needed. Cover with a lid and leave to cook for 3-5 minutes. Do not flatten yet!
Flip pancake to cook other side and flatten to allow for even cooking.
In a separate pan, flash fry a portion (eg. 60g) of the marinade pork. Meet must be chargrilled but still tender on the insides. Cook for 30 seconds on each side.
Remove Cooke pancake from pan and set onto plate. Top with grilled pork.
Drizzle generously with the BBQ sauce and Japanese mayo.
Toss watermelon, watercress and mint in oil and place on top of pancake.