Pork rib kota

A Gauteng street food fusion combining tender BBQ pork rib meat with slap chips and cheese in a hollowed quarter loaf, topped with a fried egg and spicy chili mayo.

Cut:
  • Portions: 4
  • 30 MINUTES
  • 45 MINUTES

Ingredients

For the pork ribs

  • 700g pork ribs
  • 1 tbsp olive oil
  • 2 tbsp Cape Herb & Spice Smokehouse BBQ Rub

For the chillinaise

  • 1 cup mayonnaise
  • 2 tbsp Cape Herb & Spice Piri Piri Chilli

For assembly

  • 2 large white loaves of bread
  • Handful shredded iceberg lettuce
  • 1 tomato, sliced
  • 500g slap chips
  • 4 slices cheddar cheese, cut into quarters
  • 4 large eggs, fried
  • Salt and black pepper to taste

Method

For the pork ribs:

Preheat oven to 150°C. Drizzle ribs with oil and coat with BBQ rub. Place on lined baking sheet and bake 2.5-3 hours until tender. Cool slightly before removing meat from bones.

For the chillinaise:

Combine mayonnaise and piri piri chili, mix well and adjust seasoning to taste.

To assemble:

Cut loaf in half and hollow out interior leaving 1.25cm edge. Spread inside with chillinaise. Layer lettuce, tomato, chips, cheese and shredded pork. Top with fried egg and season. Drizzle with extra chillinaise before serving.

Serving suggestion: Layer components in the hollowed bread as directed, ensuring each bite gets a mix of textures and flavors. Serve immediately while chips are crispy and egg is still warm.