1-2 tsp hot sauce
¼ cup maple syrup
2/3 cup apple cider vinegar
1 tsp salt flakes
2 small carrots, peeled and thinly sliced on a diagonal
50g green beans, trimmed and cut into 4cm lengths
4 baby cucumbers, halved lengthways
1 celery stalk, thinly sliced on an angle
400g pulled pork carnitas style, reheated – find the recipe here
Lemon wedges, to serve
For the dirty rice
1 tbsp olive oil
2 spicy beef sausages, cases removed
1 stalk celery, finely chopped
1 white onion, finely chopped
1 tbsp Cajun seasoning
¼ tsp each all spice and cayenne pepper
1 green capsicum, seeded and finely chopped
1 sprig bay leaves
1 cup long white rice
2 cups chicken stock
400ml can mixed black beans, rinsed and drained
4 spring onions, thinly sliced
- To make the pickles, whisk hot sauce, maple, vinegar and salt together in a bowl. Add the carrot, beans, cucumber and celery, toss to combine. Place in a jar, pouring over the pickling liquid to make sure it covers the vegetables. Set aside to stand for 20 minutes.
- For the rice, heat oil in a large heavy-based saucepan over medium heat. Add the sausage mince, celery and onion and cook, stirring for 4-5 minutes or until softened. Add the spices, capsicum, bay leaves and season with salt and pepper. Add the rice and stir to coat.
- Add the stock, bring to a simmer. Reduce the heat to low, simmer for 15 minutes, stirring occasionally until rice is tender. Add the beans and spring onions and stir to combine. Top with pork, pickles and lemon wedges.
You can make the pickles in advance for up to three days. Mix up the vegetables … try radish, capsicum or fennel.