I wanted to share these pork sandwich recipes as a way to demonstrate how easy it is to create simple dishes that taste completely different just by using the same ingredients.
There’s often no need to go out and buy extra food just because you don’t want to eat the same thing two days in a row. By adding different dressings made up of what you already have in the cupboard you can make the most out of your weekly staple ingredients.
Pork belly and coleslaw two ways from two continents – too easy!
CLICK HERE to see this recipe as part of a meal plan.
Makes 2 sandwiches
Prep time: 10 minutes
Leftover roasted pork belly (100-200g)
100ml bbq sauce
1 cup shredded red cabbage
1 red chili
2 spring onions
Handful coriander (leaves and stalks)
2 Buns (I used a brioche bun for the American slider and a traditional crusty white roll for the Vietnamese sandwich)
For the American dressing combine:
2 tbsp. mayonnaise
1 tsp Chipotle hot sauce (substitute with 1/2tsp smoked paprika and 1/2 tsp tobacco)
For the Vietnamese dressing combine:
1 tbsp. lime juice
1 tbsp. fish sauce
Shred the cabbage, carrot and spring onion and combine in a bowl with the roughly chopped coriander and chili and salt and pepper. Mix well before adding the dressing of your choice.
Next, cut the pork belly into long slices and fry in the bbq sauce over a medium-high heat until it begins to caramelise and the pork is heated through.
Next, take the bun and layer in the salad and pork.
Pate in the Vietnamese roll. Trust me, this is good and a traditional addition.