Main Course
Bifana Blaa’s
Ingredients
- 500 g pork fillet pork steak
- 250 g passata
- 1 beef stockpot
- 1 tsp fennel seeds
- 1 tsp turmeric
- 1 tsp chilli flakes
- 1 tsp dried oregano
- 100 mls vinegar cider/ red wine / white wine
To serve
- Blaa's
- Roast garlic aioli
- Mustard
Method
- Remove the pork fillet from the packaging and place in the slow cooker. Add in all the other ingredients. Stir.
- Cover with the lid and cook for 6 hours. When cooked, baste the meat in the sauce. Allow to rest for about 20 minutes.
- Cut the pork steak into slices, it will naturally fall apart and that’s fine. We are looking for slices and chunks.
- Warm the blaa's just a little.
- Smear a big spoonful of the juices onto the bread. Spread on a little of the roast garlic aioli.
- Place all the meat inside and drizzle with a smidge of mustard.
- Place the top on, grab and napkin and enjoy.
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