Pork and coleslaw sandwiches

Готовим Meat Pork and coleslaw sandwiches

These pork and coleslaw sandwiches are delicious and filling.

  1. Place barbecue sauce, worcestershire sauce, maple syrup, garlic and chilli in a glass or ceramic dish. Stir to combine. Add pork. Turn to coat. Cover. Refrigerate for 3 hours (if time permits).
  2. Heat oil in a large frying pan over medium-high heat. Cook pork for 5 minutes each side or until cooked through.
  3. Meanwhile, place mayonnaise, yoghurt, and vinegar in a large bowl. Stir to combine. Add cabbage, carrot, nuts, onion and capsicum. Toss to combine.
  4. Top 6 slices of bread with pork, coleslaw and rocket. Top with remaining bread. Cut sandwiches in half. Serve.

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12 slices rye bread
80g baby rocket
2 tbsp barbecue sauce
1 tbsp worcestershire sauce
2 tbsp maple syrup
3 garlic cloves, crushed
1 long red chilli, finely chopped
6 extra-trim pork loin steaks
1 tbsp olive oil
600g steamed chat potatoes
2 tbsp mayonnaise
100g plain reduced-fat yoghurt
1 tbsp white vinegar
4 cups shredded cabbage
2 large carrots, peeled, cut into thin ribbons
1/2 cup pecan nuts, chopped
4 green onions, thinly sliced
1 large green capsicum, thinly sliced

Adv

Autors
Preparation time
3:30
Cooking time
30
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Meat
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