From farm to plate is the philosophy behind Justin Rhodes and Cameron Munro's latest brainchild, Superette in Woodstock.

The innovative restaurant-cum-family grocer in artsy Woodstock offers  everything from garden-fresh salads and gourmet sandwiches (including the Vietnamese speciality below) to artisanal coffees, fresh bakes and a delectable array of deli delights, all made with fresh, seasonal and local produce. 

Take them away with you or, better still, enjoy your spoils in the eatery’s industrial-chic setting with its oversized windows, vintage yellow counters and communal benches.

218 Albert Road, Woodstock, Cape Town; tel: (021) 802-5526  www.superette.co.za

SUPERETTE’S BANH MI SANDWICH

Serves 15
• deboned pork shoulder, scored (around 1 kg)
• 40 g brown sugar
• ¼ cup Kikkoman Soy Sauce
• 2 t salt
• 1 T crushed ginger
• 1 T crushed garlic
• ciabattini, for serving

Preheat the oven to 220°C. Mix together the soya sauce, sugar and salt and rub half of the mixture into the scored skin of the pork. Mix together the ginger and garlic to make a paste and rub onto the rest of the shoulder. Roast for 20 minutes, then drop the temperature down to 110°C and slow-cook for 8 hours.

Remove the meat from the bone and the skin from the meat and season the meat to taste. Return the skin to the oven and roast until golden and crackling.

Serve the pork and skin slices on fresh ciabattini.

Cook’s note: Serve drizzled with soya-laced mayonnaise, a handful of pickled carrots and daikon, a few slices of cucumber and loads of fresh coriander.