Roast Pork Sandwich with Red Cabbage and Prune Tapenade
Ingredients
1 kg roast porkSalt
Black pepper
200 g red cabbage
Juice of ½ lemon
100 g pickled gherkins
4 burger buns
Prune tapenade:
200 g onions
½-1 red chilli
1 tbsp olive oil
1 tbsp coarse ground mustard
200 g SUNSWEET prunes
2 tbsp apple cider vinegar
2 tbsp apple juice
Instructions
1. Score the skin of the pork, put it on a baking tray with baking paper, and season it well with salt and pepper.
2. Roast the pork in a preheated oven at 220-230° C for 25-30 minutes until the cracklings are golden and crunchy.
3. 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.
4. Finely chop the onions and chilli, and sauté in a small pot for about 5 minutes until glazy. Add mustard after 3 minutes.
5. Chop the prunes coarsely, add them to the pot with vinegar and juice, and let it simmer for 2 minutes.
6. Season with salt and pepper and leave the tapenade to cool.
7. Finely chop the red cabbage and add lemon juice. Season with salt and marinate the red cabbage for 30 minutes.
8. 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.
Recipe Categories
Canapes and Savoury Snacks, Starters and Appetizers,
