Pork Bunny Chow (Kota)

Delve into the essence of South African street food with this easy-to-make Pork Bunny Chow. Diced pork simmers in a fragrant curry sauce, nestled in a hollowed-out loaf of white bread, and served with crispy fries. It’s a casual yet hearty dish that promises to bring the vibrant flavours of summer to your table.

Pork Bunny Chow (Kota)


  • 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


Combine diced pork with 1 tbsp curry powder, a pinch of salt, and a drizzle of oil. Let marinate for at least 30 minutes.

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.

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.

After the pork is browned, add a splash of broth or vinegar to deglaze the pan, scraping up any browned bits.

Add potatoes and chicken broth. Bring to a simmer and cook for 20-30 minutes until pork is tender and potatoes are cooked.

If desired, mix flour with some water to make a slurry and stir into the curry to thicken.

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.