Pork and Moreton Bay Bug spicy chilli kale and cabbage salad wit Gary Lum
Roast pork and Moreton Bay Bug spicy chilli kale cabbage stir-fry with horseradish cream
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
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: 500 kcal
Author: Gary Lum
  • 4 Pork rashers with the rind off
  • 2 Moreton Bay Bugs
  • 1 Packet Kale coleslaw
  • 4 Bird’s eye chillies
  • 1 teaspoon Horseradish cream
  • 1 teaspoon Sour cream
  1. Place the pork rashers into a hot (220 °C) oven for 1 hour
  2. Remove the head of the Moreton Bay Bug
  3. Split the tail on half lengthways
  4. Remove the meat from the tail and break it up
  5. Put the meat aside in a bowl in the refrigerator
  6. When the pork has finished cooking remove it from the oven and set it on absorbent paper to drain the free liquid fat
  7. Start to stir-fry the kale coleslaw and sliced bird’s eye chillies
  8. When the cabbage has softened add the horseradish cream and sour cream and stir through
  9. Turn the heat off and keep stirring through the horseradish cream and sour cream
  10. Take the pan off the stove and set aside for a few minutes
  11. While the stir-fry is cooling cut the pork rashers into small pieces
  12. Add the Moreton Bay Bug meat to the stir-fry and mix through
  13. Add the stir-fry and bug meat to bowls and top with the pork rasher meat
  14. Serve with chopsticks
Recipe Notes

I routinely apply 500 Calories to every recipe because I don’t know the real Calorie count.