Roast pork and Moreton Bay Bug spicy chilli kale cabbage stir-fry with horseradish cream
Prep Time
5mins
Cook Time
1hr
Total Time
1hr5mins
I combined roasted pork rasher with some Moreton Bay Bug (aka Slipper lobster, flathead lobster, Thenus orientalis) plus some spicy chilli kale and cabbage stir-fry with horseradish cream.
Servings: 2
Calories: 500kcal
Author: Gary Lum
Ingredients
4Pork rashers with the rind off
2Moreton Bay Bugs
1PacketKale coleslaw
4Bird’s eye chillies
1teaspoonHorseradish cream
1teaspoonSour cream
Instructions
Place the pork rashers into a hot (220 °C) oven for 1 hour
Remove the head of the Moreton Bay Bug
Split the tail on half lengthways
Remove the meat from the tail and break it up
Put the meat aside in a bowl in the refrigerator
When the pork has finished cooking remove it from the oven and set it on absorbent paper to drain the free liquid fat
Start to stir-fry the kale coleslaw and sliced bird’s eye chillies
When the cabbage has softened add the horseradish cream and sour cream and stir through
Turn the heat off and keep stirring through the horseradish cream and sour cream
Take the pan off the stove and set aside for a few minutes
While the stir-fry is cooling cut the pork rashers into small pieces
Add the Moreton Bay Bug meat to the stir-fry and mix through
Add the stir-fry and bug meat to bowls and top with the pork rasher meat
Serve with chopsticks
Recipe Notes
I routinely apply 500 Calories to every recipe because I don’t know the real Calorie count.