This braai day recipe is so tasty and surprisingly easy to make. The pork is perfectly caramelized and juicy thanks to the honey mustard marinade. The coleslaw is refreshing and slightly creamy which helps cut through that delicious fattiness from the pork. And then the roosterbrood is just the perfect vehicle for all this deliciousness and it’s also the easiest roosterbrood recipe at that!
overview
preparation
Roosterbrood: We’ll be making a shortcut version using regular flour and plain yoghurt. You also don’t need to let the dough rise. It’s as simple as mixing the ingredients together, sectioning as desired, popping it on a medium heated grill and turning regularly until browned and fully cooked. You know it’s ready when you tap it on the outside and it sounds hollow. You almost want the bread to be extra toasty or charred. This shortcut is a time saver but won’t take any of the traditional flavours away.
Honey Mustard Pork: You can use pork belly strips or pork rashers. I used pork rashers and just removed the bones. The thicker the cut of pork, the more time it would need to cook so be mindful. The marinade is simple and absolutely delicious but you’d need to make extra if you want to coat the cooked pork with extra sauce when building your roosterbrood “burger”.
Coleslaw: I prefer thinly sliced cabbage when making coleslaw. I remove the hard stems, roll it up and slice as thin as I can. I then just add spring onion, toasted sesame seeds, mayonnaise, rice or regular vinegar, salt, Maille wholegrain mustard and a dash of sugar (optional).
time:
All 3 element are simple to make. I first make the fire so that I can cook the pork first. Once I’ve made the marinade and prepped the pork (if needed) I pop that onto the grill. While that’s cooking, I’ll prepare the roosterbrood. I’ll roll them into buns and lightly coat them with flour and set aside until the pork is done. I’ll then prep the coleslaw and you’re ready to assemble once the buns come off the grid.
perfect for:
Anyone who loves honey mustard pork, roosterbrood and coleslaw (duh!). But seriously, this recipe caters to those who love to braai but is looking for something different and really tasty. Also, it’s so simple to make.
Above: Roosterbrood – a simple 2-ingredient dough that’s cooked over warm coals.
Above: Pork rashers coated in a honey mustard basting. The charr delivers so much flavour.
Above: A simple coleslaw made using green and purple cabbage, spring onion, toasted sesame seeds, mayonnaise, Maille wholegrain mustard, rice vinegar, salt and a dash of sugar (optional).
Above: Maille quality mustard; Dijon Mustard; Honey Mustard; Wholegrain.
Remember to enter the exciting Maille Mustard Competition and stand a chance to win a Le Creuset pot set worth R20 000 (how cool?).
Here’s how you can enter:
1. Buy any Maille Mustard product
2. Dial USSD code *120*20034# and follow the prompts
3. Keep proof of purchase (receipt/till slip/photo in kitchen with product) in order to be able to redeem your prize
For more on the competitions’ rules: https://rialtofoods.co.za/maillecompetition/
T’s and C’s apply***
Honey Mustard Pork Roosterbrood
Ingredients
Honey Mustard Pork
- 1 kg pork rashers or pork belly strips boneless
- 1 ½ tbsp Maille honey mustard
- 3 tbsp honey
- ½ cup soy sauce low sodium
- 1 tbsp olive oil or neutral oil
- 2 tsp rice vinegar white vinegar
- 1 tsp crushed chilies
- ⅛ tsp salt
- ⅛ tsp white pepper
Roosterbrood
- 4 ½ cups self raising flour extra for dusting
- 2 ½ cups plain yoghurt
- salt optional
Coleslaw
- 3 cups green cabbage very thinly sliced
- 1 cup purple cabbage very thinly sliced
- ⅓ cup spring onion thinly sliced
- 2 tsp rice vinegar white vinegar
- 2 tbsp mayonnaise
- 1 tbsp Maille wholegrain mustard
- ½ tsp light brown sugar optional
- ½ tbsp sesame seeds toasted
Instructions
Honey Mustard Pork
- Add Maille honey mustard, honey, soy sauce, oil, rice vinegar, crushed dried chilies, salt and pepper together. Mix until well combined. Generously coat the pork in some of the marinade. Use the remaining basting to coat the pork while it's on the grill. Cook until slightly charred and crispy. Remove from heat and keep warm. Note: Make extra sauce and add 1tbsp of cornstarch. Cook on a medium heat for 5minutes or until thickened. Coat pork with thickened sauce before assembling.
Roosterbrood
- Add self-raising flour and yoghurt together. Mix until it's mostly combined. Tip onto a clean working surface and knead until a firm dough forms. Add a tbsp of flour if dough is too sticky. Section into 8 equal parts, or as desired. Lightly flour hands and shape into buns. Place onto a cleaned grill over a medium heat (your hand should be able to comfortably be held above the coals for 15 seconds). Turn every few minutes until golden brown and slightly charred.
Coleslaw
- Remove enay hard internal stems/veins from the cabbage. Roll up tightly and slice and thinly as you can. Add green and purple cabbage to a large bowl followed by the sliced spring onion, rice vinegar, mayonnaise, Maille wholegrain mustard, slat and sugar.
- It's now time to assemble and devour. Enjoy, tastebud!