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Pork Rib Kota
Kota is the Gauteng love child of a bunny chow and a Gatsby. We’ve loaded it with saucy pork rib meat, slap chips, and cheese, and topped it with a fried egg.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 30 mins |
- Cook Time : 45 mins
Ingredients
Pork Ribs
700 g pork ribs
2 Tbsp (30 ml) Cape Herb & Spice Smokehouse BBQ Rub
Chillinaise
1 C (250 ml) mayonnaise
To Assemble
2 large white loaves of bread
1 tomato, sliced
4 slices of Cheddar cheese, cut into quarters
500 g slap chips
4 large eggs, fried
salt & black pepper, to taste
Method
Pork Ribs
Preheat the oven to 150°C.
Drizzle the pork ribs with olive oil and then coat with Cape Herb & Spice Smokehouse BBQ Rub. Place the ribs onto a baking sheet lined with foil or parchment paper.
Bake for 2.5 to 3 hours, or until the ribs are tender and the meat starts to pull away from the bones. Remove from the oven and let the ribs cool slightly before removing the meat from the bones.
Chillinaise
Combine the mayonnaise and Cape Herb & Spice Piri Piri Chilli Seasoning in a small bowl. Mix well and adjust the seasoning to taste. Set aside.
To Assemble
Cut the loaf of bread in half, depending on the size of the loaf, you may need to trim it down; hollow out the inside, leaving about a 1.25 cm edge. Spread a dollop of chillinaise on the inside of the loaf. Add lettuce at the bottom, followed by a slice of tomato and cheese. Pile on a generous amount of the slap chips, and then shredded pork rib meat. Carefully place a fried egg on top of the pork rib meat. Season the fried eggs with salt and pepper. Repeat for the three other portions. Drizzle with extra chillinaise before serving.
