Recipe of the day: Pork bunny chow (Kota)

This Bunny chow uses tender pork cooked with flavourful spices and soft potatoes.

It’s a warm, comforting dish that can be enjoyed with fries and extra bread for dipping.

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Pork bunny chow (Kota)

Ingredients

• 500g pork, diced
• 1/2 cup cooking oil
• 1 onion, diced
• 2 tbsp curry powder
• 1 tsp minced ginger
• 2 tsp minced garlic
• 2 medium tomatoes, diced
• 1 1/2 cup diced potatoes
• 1/2 tsp cayenne pepper (optional)
• 1 1/2 cup chicken broth or water
• Salt and pepper to taste
• 1 unsliced white bread loaf
• Fries, for serving

Method

1. Combine diced pork with 1 tbsp curry powder, a pinch of salt, and a drizzle of oil. Let marinate for at least 30 minutes.
2. Cut a square top off the loaf and hollow out the inside, leaving a thick wall and base. Set aside the bread innards for serving.
3. Heat oil in a skillet over medium heat. Add onions, garlic, ginger, and remaining curry powder. Cook until onions are soft. Add tomatoes and marinated pork; cook for a few minutes.
4. After the pork is browned, add a splash of broth or vinegar to deglaze the pan, scraping up any browned bits.
5. Add potatoes and chicken broth. Bring to a simmer and cook for 20-30 minutes until pork is tender and potatoes are cooked.
6. If desired, mix flour with some water to make a slurry and stir into the curry to thicken.
7. Season with salt, pepper, and cayenne (if using). Scoop the curry into the hollowed-out bread. Serve with fries and the scooped-out bread pieces on the side.

*This recipe was sourced from sapork.co.za with permission.

Pork bunny chow (Kota)

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One customer placed 2 378 orders (six a day) on Uber Eats in 2024

• Author: sapork.co.za
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Category: Lunch, Dinner
• Method: Frying
• Cuisine: South African

Ingredients

Scale 1x2x3x

• • 500g pork, diced

• • 1/2 cup cooking oil

• • 1 onion, diced

• • 2 tbsp curry powder

• • 1 tsp minced ginger

• • 2 tsp minced garlic

• • 2 medium tomatoes, diced

• • 1 1/2 cup diced potatoes

• • 1/2 tsp cayenne pepper (optional)

• • 1 1/2 cup chicken broth or water

• • Salt and pepper to taste

• • 1 unsliced white bread loaf

• • Fries, for serving

Instructions

1. Combine diced pork with 1 tbsp curry powder, a pinch of salt, and a drizzle of oil. Let marinate for at least 30 minutes.
2. Cut a square top off the loaf and hollow out the inside, leaving a thick wall and base. Set aside the bread innards for serving.
3. Heat oil in a skillet over medium heat. Add onions, garlic, ginger, and remaining curry powder. Cook until onions are soft. Add tomatoes and marinated pork; cook for a few minutes.
4. After the pork is browned, add a splash of broth or vinegar to deglaze the pan, scraping up any browned bits.
5. Add potatoes and chicken broth. Bring to a simmer and cook for 20-30 minutes until pork is tender and potatoes are cooked.
6. If desired, mix flour with some water to make a slurry and stir into the curry to thicken.
7. Season with salt, pepper, and cayenne (if using). Scoop the curry into the hollowed-out bread. Serve with fries and the scooped-out bread pieces on the side.

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