Jane & Alistair's Lafet Time
TEAM VANUATU
INGREDIENTS
Grilled pork
3-4 small kumala
½ bundle moca (type of watercress)
4 Slices of pre-cooked pork (or roast pork leftovers)
honey for coating
salt
Paprika or chili flakes
Vegetable Salad
½ pawpaw (partially ripe)
1 small cucumber
2 tomatoes
½ red onion
1 stalk green onion (spring Onion)
1 bundle water cress – washed and healthy sprigs selected
1-2 cooked Tahitian chestnut (namambe or ivi) - grated
1 lemon
METHOD
- Grilled pork and kumala
1. Peel and boil kumala in salted water. Drain when cooked and slice ready for serving.
2. Blanch moca in boiling water
3. Coat pork pieces with honey and sprinkle salt and chili flakes on top. Grill until honey is caramelized. Put aside.
4. Plate pork by arranging moca on a couple of slices of kumala and placing pork pieces on top. - Vegetable salad
1. Dice pawpaw, cucumber, tomato, and onions and place into a bowl. Add watercress and toss lightly.
2. Squeeze the juice of lemon on top of vegetables and sprinkle grated ivi on top before serving.
Tried this recipe at home? Let us know what you think!