STUCK, MUD & MUSIC | A MAKGADIKGADI PANS FESTIVAL EXPERIENCE

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt + vinegar

Soy sauce is easier to find and offers a similar umami flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: almonds

Sunflower seeds provide a nut-free alternative.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice can be a tangy substitute.

Prep and cook the Jasmine Rice.

Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. Return the pan to medium heat with the cashews. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside separately from the sesame seeds.

Return the pan to medium-high heat with a drizzle of oil. Add the green beans and fry until starting to char, 5-6 minutes (shifting occasionally). Remove from the pan, season, and cover.

Place the cucumber and radish into a bowl and toss with ½ the coriander, a drizzle of olive oil and seasoning. Set aside. Loosen the mayo with water in 5ml increments until drizzling consistency. Set aside.

Toss the pork belly through the sticky sauce and ½ the toasted sesame seeds.

Dish up a bowl of jasmine rice. Top with the green beans and the sticky pork belly. Spoon over any remaining sauce from the pan. Serve the radish & cucumber salad alongside. Drizzle over the loosened mayo. Sprinkle over the remaining sesame seeds and coriander and the toasted cashews.

Cooking Techniques

Spice Level:

Dietary

Allergens