Recipe: Locked and loaded spicy pork dogs

Make it in batches for a couple of hungry, busy kids and you are guaranteed to spend less time in the kitchen.

Nthoroane’s spicy, meaty delight is the perfect quick and easy treat.

READ MORE: A year later, and Ausi Wa die Chips clings to her food dream

INGREDIENTS

100g diced pork chop

4 Carrots 

1 Red pepper

1 Green pepper 

1 Yellow pepper 

1 Onion 

600g fresh tomatoes

Cooking oil 

Hotdog rolls 

Crushed garlic

Spices of your choice 

METHOD:

Pork

1. Place pan on stove with a bit of cooking oil in it, about 2 and a half spoons.
2. Add a teaspoon of crushed garlic once the oil is warm.
3. Season pork with your favourite spices and include some mixed herbs.
4. Start frying the pork for about 10 minutes. Once done, dice into small pieces and leave it to rest. 

Chakalaka 

1. Wash all your vegetables before you start.
2. Chop onion together with all the peppers. 
3. Grate your carrots.
4. Place tomatoes into a bowl and add boiled water. Once the water has cooled off, remove skin from tomatoes and chop them up. 
5. Place a clean pan on the stove and add 2 spoons of cooking oil. 
6. Once the oil is warm, add all the peppers and onion into the pan. 
7. Add hot spice and leave it for a few minutes. Add the grated carrots to the mix and continue to stir and mix properly.
8. Add tomatoes to the pan and more spices. Keep tasting to make sure you are satisfied with the seasoning. 
9. Remove from stove after 10 minutes. 

To assemble

1. Cut up the hotdog roll in the middle and add some pieces of pork in the bun. Top it with a spoon or 2 of your homemade chakalaka.

READ MORE: A year later, and Ausi Wa die Chips clings to her food dream