It’s Monday night. Again. We’re both lazy and hungry. Of course, the first thing we grab from the freezer is a pack of pork bangers. The fridge looks good for a Monday with its pack of stir-fry vegetables and an assortment of condiments. So we’re braaing bangers and chucking veg in a pan.
Who’s hungry? Vincent and I, so this recipe will only satisfy two hungry piggies.
- 500g pork bangers
- 600g julienne vegetables
- 400g carrots julienne
- 1 pack of Woolworths Easy To Cook Paste
- 100ml Banting Revolution Sweet Chilli Sauce
- 200ml coconut oil
- Salt & pepper to taste
Shorty, get that fire burning!
Light the fire and wait for the coals to be ready. You know when it’s ready, man.
But don’t wait thirsty. I’m having a glass or two of Boland Cellar Sixty – 40.
Put your bangers on and grill them to your liking. Ours took about 30 minutes.
Get a pan hot with some coconut oil 10 minutes before the bangers are done. Chuck all the veg into the hot pan. Squeeze in however much paste you think is right and add the sweet chilli sauce. Stir it around. Right round, baby, right round.
That was a short one!
Dish up and dig in while watching an episode of your favourite TV show.