PORK ESPETADAS WITH PICKLED BUTTERNUT AND FLAT BREAD

Ingredients

300 g Woolworths butternut spaghetti Woolworths Moroccan pork belly espetadas 1 tsp fennel seeds, crushed 1/2 red chilli, finely chopped 3 tbsp white sugar 1 tsp white wine vinegar plain yoghurt, to serve 4 Woolworths heat and eat garlic naan breads, prepared as instructed extra virgin olive oil, for drizzling

Cooking Instructions

Using a griddle pan or under the oven grill.Heat the griddle pan over a high heat. Drizzle some olive oil over the espetadas then add to the oven, turning every 5 minutesOnce the belly is perfectly cooked and slightly charred remove the espetadas from the oven and allow to cool slightly before serving.For the pickled butternut spaghetti: Heat the vinegar, sugar, red chilli, and fennel seeds together over a medium heat while stirring until all the sugar has dissolved. Remove from the heat and add the butternut. Stir to coat the butternut and allow to cool.Add the naan bread to a serving platter and spread some yoghurt over before scattering some coriander over. Add some of the pork as well as some of the carrots. 4 tbsp fresh coriander leaves, roughly chopped

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