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Ingredients
Braaied Pork Ribs & Rashers
750g Loin Ribs
2 packs Pork Rashers
Ash Bread
625ml (2½ cups) bread flour
10ml (2 tsp) baking powder
5ml (1 tsp) coarse salt
250ml (1 cup) warm water
Crispy Potatoes
4 large potatoes, boiled until soft
250ml (1 cup) maize meal
5ml (1 tsp) coarse salt
oil, for deep frying
Chermoula Dip
2 red peppers, charred, skinned and deseeded
30ml (2 tbsp) coriander leaves
30ml (2 tbsp) mint
30ml (2 tbsp) parsley
zest and juice from one lemon
3 cloves garlic
5ml (1 tsp) cumin, ground
5ml (1 tsp) coriander seeds, ground
5ml (1 tsp) salt and pepper
45ml (3 tbsp) olive oil
Method
Braaied Pork Ribs
Prepare a fire for braaing.
When the coals are ready, braai the ribs for 8-10 minutes on each side, turning regularly.
Braai the rashers for 5 minutes on each side.
Keep the coals hot to cook the ash bread.
Ash Bread
Combine the ingredients in a large mixing bowl.
Knead for about 10 minutes until a firm, smooth dough forms.
Divide the dough into 8 balls and roll out each one out on a flour-dusted surface.
Clear a space between the coals in the ash and place each flat bread in the ashes.
Cook for about 3-5 minutes on each side, turning frequently to ensure even cooking.
Remove when cooked and crispy.
Crispy Potatoes
Slice the potatoes lengthwise into quarters.
Add the maize meal to a large bowl followed by the potatoes.
Using your hands, gently coat the potatoes with the maize meal.
Refrigerate for 5 minutes.
Heat the oil in a large pot and deep-fry the coated potatoes until golden and crispy.
Season with salt.
Chermoula Dip
Place the ingredients in a blender and pulse until roughly blended.
Spoon into a serving bowl. @tasty home foodies
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