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Bunny chow is a popular South African meal made by filling a hollowed-out loaf of bread with spicy curry.
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Pork Bunny Chow (Kota). Picture: Supplied
This Bunny chow uses tender pork cooked with flavourful spices and soft potatoes.
It’s a warm, comforting dish that can be enjoyed with fries and extra bread for dipping.
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Pork bunny chow (Kota)
Ingredients
- 500g pork, diced
- 1/2 cup cooking oil
- 1 onion, diced
- 2 tbsp curry powder
- 1 tsp minced ginger
- 2 tsp minced garlic
- 2 medium tomatoes, diced
- 1 1/2 cup diced potatoes
- 1/2 tsp cayenne pepper (optional)
- 1 1/2 cup chicken broth or water
- Salt and pepper to taste
- 1 unsliced white bread loaf
- Fries, for serving
Method
- Combine diced pork with 1 tbsp curry powder, a pinch of salt, and a drizzle of oil. Let marinate for at least 30 minutes.
- Cut a square top off the loaf and hollow out the inside, leaving a thick wall and base. Set aside the bread innards for serving.
- Heat oil in a skillet over medium heat. Add onions, garlic, ginger, and remaining curry powder. Cook until onions are soft. Add tomatoes and marinated pork; cook for a few minutes.
- After the pork is browned, add a splash of broth or vinegar to deglaze the pan, scraping up any browned bits.
- Add potatoes and chicken broth. Bring to a simmer and cook for 20-30 minutes until pork is tender and potatoes are cooked.
- If desired, mix flour with some water to make a slurry and stir into the curry to thicken.
- Season with salt, pepper, and cayenne (if using). Scoop the curry into the hollowed-out bread. Serve with fries and the scooped-out bread pieces on the side.
*This recipe was sourced from sapork.co.za with permission.
PrintPork bunny chow (Kota)
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Category: Lunch, Dinner
- Method: Frying
- Cuisine: South African
Ingredients
Scale
-
- 500g pork, diced
-
- 1/2 cup cooking oil
-
- 1 onion, diced
-
- 2 tbsp curry powder
-
- 1 tsp minced ginger
-
- 2 tsp minced garlic
-
- 2 medium tomatoes, diced
-
- 1 1/2 cup diced potatoes
-
- 1/2 tsp cayenne pepper (optional)
-
- 1 1/2 cup chicken broth or water
-
- Salt and pepper to taste
-
- 1 unsliced white bread loaf
-
- Fries, for serving
Instructions
- Combine diced pork with 1 tbsp curry powder, a pinch of salt, and a drizzle of oil. Let marinate for at least 30 minutes.
- Cut a square top off the loaf and hollow out the inside, leaving a thick wall and base. Set aside the bread innards for serving.
- Heat oil in a skillet over medium heat. Add onions, garlic, ginger, and remaining curry powder. Cook until onions are soft. Add tomatoes and marinated pork; cook for a few minutes.
- After the pork is browned, add a splash of broth or vinegar to deglaze the pan, scraping up any browned bits.
- Add potatoes and chicken broth. Bring to a simmer and cook for 20-30 minutes until pork is tender and potatoes are cooked.
- If desired, mix flour with some water to make a slurry and stir into the curry to thicken.
- Season with salt, pepper, and cayenne (if using). Scoop the curry into the hollowed-out bread. Serve with fries and the scooped-out bread pieces on the side.
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