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Honey Mustard Pork Roosterbrood

It's always a good day for a braai! Roosterbrood filled with honey mustard pork rashers or pork belly and topped with a crispy, refreshing and tasty coleslaw to help cut through that sweet, spicy and fatty pork.
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Course: Main Course
Cuisine: Asian, fusion, South African
Keyword: coleslaw, honey mustard, mustard, pork, pork belly, pork rashers, roosterbrood
Prep Time: 1 hour
Cook Time: 1 hour
Servings: 4
Author: The Big Tasty Bite

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!