eCook Meal
Glossy Pork & Vibrant Veg
with caramelised onion, capers & a pickled apple salad
Succulent fried pork is nothing less than sublime when coupled with the saltiness of crispy capers, the fragrance of rosemary-roasted butternut, and the sweetness of caramelised onion – not to mention that zingy apple salad on the side!
Serving guide
Choose your portion size.
GET IT ALL GOING
Preheat the oven to 200°C. Spread out the Butternut pieces, the unpeeled garlic clove, and the rinsed rosemary on a roasting tray. Coat in oil and seasoning, and roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl with the stock. Add a good drizzle of oil, toss until coated, and set aside. Slice ½ of the rinsed apple into thin wedges and place in a bowl, setting the rest aside for another meal. Pour in the pickling liquid and 10ml of water. Toss to coat and set aside to pickle.
SILKY Onion
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 7-9 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir in a pinch of salt and a sweetener of choice to taste. Remove from the pan, cover to keep warm, and set aside for serving.
THE REST OF THE ROAST
When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the lentils and the drained capers, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the butternut should be cooked through and the lentils should be crispy.
SIZZLING Pork
When the Butternut has 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan, season, and allow to rest for 3 minutes before serving.
DRESS IT UP
For the dressing, combine the flesh of the roast Garlic, the Dijon mustard, and 5ml of olive oil in a salad bowl. Drain the pickling liquid from the apple and mix it into the dressing (to taste). Toss through the shredded salad leaves, the apple, and some seasoning.
TIME FOR SUPPER
Plate up the golden Pork and cover in caramelised Onion. Pile the roast veggies and crunchy salad alongside it. Well done, Chef!
GET IT ALL GOING
Preheat the oven to 200°C. Spread out the Butternut pieces, the unpeeled garlic cloves, and the rinsed rosemary on a roasting tray. Coat in oil and seasoning, and roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl with the stock. Add a good drizzle of oil, toss until coated, and set aside. Slice the rinsed apple into thin wedges and place in a bowl. Pour in the pickling liquid and 15ml of water. Toss to coat and set aside to pickle.
SILKY Onion
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir in a pinch of salt and a sweetener of choice to taste. Remove from the pan, cover to keep warm, and set aside for serving.
THE REST OF THE ROAST
When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the lentils and the drained capers, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the butternut should be cooked through and the lentils should be crispy.
SIZZLING Pork
When the Butternut has 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan, season, and allow to rest for 3 minutes before serving.
DRESS IT UP
For the dressing, combine the flesh of the roast Garlic, the Dijon mustard, and 10ml of olive oil in a salad bowl. Drain the pickling liquid from the apple and mix it into the dressing (to taste). Toss through the shredded salad leaves, the apple, and some seasoning.
TIME FOR SUPPER
Plate up the golden Pork and cover in caramelised Onion. Pile the roast veggies and crunchy salad alongside it. Well done, Chef!
GET IT ALL GOING
Preheat the oven to 200°C. Spread out the Butternut pieces, the unpeeled garlic cloves, and the rinsed rosemary on a roasting tray. Coat in oil and seasoning, and roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl with the stock. Add a good drizzle of oil, toss until coated, and set aside. Slice the rinsed apple into thin wedges and place in a bowl. Pour in the pickling liquid and 15ml of water. Toss to coat and set aside to pickle.
SILKY Onion
Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir in a pinch of salt and a sweetener of choice to taste. Remove from the pan, cover to keep warm, and set aside for serving.
THE REST OF THE ROAST
When the Butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the lentils and the drained capers, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the butternut should be cooked through and the lentils should be crispy.
SIZZLING Pork
When the Butternut has 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan, season, and allow to rest for 3 minutes before serving.
DRESS IT UP
For the dressing, combine the flesh of the roast Garlic, the Dijon mustard, and 10ml of olive oil in a salad bowl. Drain the pickling liquid from the apple and mix it into the dressing (to taste). Toss through the shredded salad leaves, the apple, and some seasoning.
TIME FOR SUPPER
Plate up the golden Pork and cover in caramelised Onion. Pile the roast veggies and crunchy salad alongside it. Well done, Chef!
GET IT ALL GOING
Preheat the oven to 200°C. Spread out the Butternut pieces, the unpeeled garlic cloves, and the rinsed rosemary on a roasting tray. Coat in oil and seasoning, and roast in the hot oven for 35-40 minutes. Place the drained lentils on a separate roasting tray and sprinkle over the stock. Toss through some oil until coated, scatter over the drained capers, and set aside. Slice the rinsed apples into thin wedges and place in a bowl. Pour in the pickling liquid and 20ml of water. Toss to coat and set aside to pickle.
SILKY Onion
Place a large, nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced Onion for 12-15 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir in a pinch of salt and a sweetener of choice to taste. Remove from the pan, cover to keep warm, and set aside for serving.
THE REST OF THE ROAST
When the Butternut reaches the halfway mark, give it a shift and return to the oven. Pop in the tray of lentils and capers and cook for the remaining roasting time. On completion, the butternut should be cooked through and the lentils should be crispy.
SIZZLING Pork
When the Butternut has 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan, season, and allow to rest for 3 minutes before serving.
DRESS IT UP
For the dressing, combine the flesh of the roast Garlic, the Dijon mustard, and 20ml of olive oil in a large salad bowl. Drain the pickling liquid from the apple and mix it into the dressing (to taste). Toss through the shredded salad leaves, the apple, and some seasoning.
TIME FOR SUPPER
Plate up the golden Pork and cover in caramelised Onion. Pile the roast veggies and crunchy salad alongside it. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R127.77
for 4 servings · R31.94 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Butternut Chunks needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
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Capers needs 40 gNon-Pareilles Caper Berries in Vinegar 200 g 200 g at R94.99 · 20% of packR19.00
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Onions needs 3Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Apples needs 2Freeze Dried Apple 10 g R19.99 · whole pack (size can't be divided)R19.99
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Dijon Mustard needs 20 mlHand Cooked Dijon Mustard Potato Crisps 50 g R17.99 · whole pack (size can't be divided)R17.99
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Lentils needs 240 gLentil & Barley Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Chicken Stock needs 20 mlFresh Free Range Liquid Chicken Stock 500 ml 500 ml at R54.99 · 4% of packR2.20
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Fresh Rosemary needs 8 gFree Range Slow Cooked Rosemary & Paprika Confit Duck Legs Avg 900 g 900 g at R208.24 · 1% of packR1.85
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Garlic Cloves needs 3Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
Not in the Woolies basket — source these elsewhere:
- Pork Schnitzel (without crumb)
- Pickling Liquid
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Glossy Pork & Vibrant Veg?
The preparation time for Glossy Pork & Vibrant Veg with caramelised onion, capers & a pickled apple salad is between 20 and 30 minutes.
What is the total time required to make Glossy Pork & Vibrant Veg with caramelised onion, capers & a pickled apple salad?
The total time required to make Glossy Pork & Vibrant Veg with caramelised onion, capers & a pickled apple salad is between 45 and 50 minutes.
How many servings does Glossy Pork & Vibrant Veg provide?
4 servings
What are the main ingredients in Glossy Pork & Vibrant Veg?
Apple, Butternut, Capers, Chicken, Chicken Stock, Dijon Mustard, Garlic, Lentils, Onion, Pickling Liquid, Pork Schnitzel (without crumb), Rosemary, Salad Leaves
What is the nutritional information of Glossy Pork & Vibrant Veg?
Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams
How do I prepare Glossy Pork & Vibrant Veg?
GET IT ALL GOING: Preheat the oven to 200°C. Spread out the butternut pieces, the unpeeled garlic cloves, and the rinsed rosemary on a roasting tray. Coat in oil and seasoning, and roast in the hot oven for 30-35 minutes. Place the drained lentils in a bowl with the stock. Add a good drizzle of oil, toss until coated, and set aside. Slice the rinsed apple into thin wedges and place in a bowl. Pour in the pickling liquid and 15ml of water. Toss to coat and set aside to pickle. TIME FOR SUPPER: Plate up the golden pork and cover in caramelised onion. Pile the roast veggies and crunchy salad alongside it. Well done, Chef! DRESS IT UP: For the dressing, combine the flesh of the roast garlic, the Dijon mustard, and 10ml of olive oil in a salad bowl. Drain the pickling liquid from the apple and mix it into the dressing (to taste). Toss through the shredded salad leaves, the apple, and some seasoning. SILKY ONION: Place a nonstick pan over a medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion for 9-12 minutes until soft and caramelised, shifting occasionally. At the halfway mark, stir in a pinch of salt and a sweetener of choice to taste. Remove from the pan, cover to keep warm, and set aside for serving. THE REST OF THE ROAST: When the butternut reaches the halfway mark, remove from the oven and give it a shift. Scatter over the lentils and the drained capers, spread out in a single layer, and return to the oven for the remaining cooking time. On completion, the butternut should be cooked through and the lentils should be crispy. SIZZLING PORK: When the butternut has 5 minutes remaining, return the pan to a medium heat with another drizzle of oil. When hot, fry the pork for 1-2 minutes on one side until golden. Flip, add in a knob of butter (optional), and fry for a further 1-2 minutes until cooked through. Remove from the pan, season, and allow to rest for 3 minutes before serving.
What should be prepared from my kitchen to make Glossy Pork & Vibrant Veg?
Apple, Butternut, Capers, Chicken, Chicken Stock, Dijon Mustard, Garlic, Lentils, Onion, Pickling Liquid, Pork Schnitzel (without crumb), Rosemary, Salad Leaves
How many calories does Glossy Pork & Vibrant Veg have?
calories
How much fat content does Glossy Pork & Vibrant Veg have?
grams