Roast Pork Sandwich with Red Cabbage and Prune Tapenade
Ideal for summer lunches, picnics, and eating outdoors, this hearty sandwich will make sure no-one leaves hungry!
- Tempo di preparazione: 150
- Total Time: 2 hours 30 minutes
- Porzioni: 4 1x
- Method: import-018
- Cuisine: R237
Ingredienti
Unità
Dosi
1 kg roast pork
Salt
Black pepper
200 g red cabbage
Juice of 1/2 lemon
100 g pickled gherkins
4 burger buns
Prune tapenade:
200 g onions
1/2–1 red chilli
1 tbsp olive oil
1 tbsp coarse ground mustard
200 g Sunsweet prunes
2 tbsp apple cider vinegar
2 tbsp apple juice
Procedimento
- Score the skin of the pork, put it on a baking tray with baking paper, and season it well with salt and pepper.
- Roast the pork in a preheated oven at 220-230° C for 25-30 minutes until the cracklings are golden and crunchy.
- Turn the heat down to 185° C and roast the pork for another 45 minutes until tender. Let it rest for 10 minutes and carve it in slices.
- Finely chop the onions and chilli, and sauté in a small pot for about 5 minutes until glazy. Add mustard after 3 minutes.
- Chop the prunes coarsely, add them to the pot with vinegar and juice, and let it simmer for 2 minutes.
- Season with salt and pepper and leave the tapenade to cool.
- Finely chop the red cabbage and add lemon juice. Season with salt and marinate the red cabbage for 30 minutes.
- Slice the pickled gherkins and heat the buns. Spread prune tapenade on the buns and build the roast pork sandwich.
Tip: Try making the tapenade with ginger and smoked chilli. The tapenade can be made several days in advance and goes very well with cheese.
Notes
Denmark
Nutrition
- calorie: 880
