Pork & slaw sandwiches
- Good Food team
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Serves 4
Easy
Prep: 5 mins
Cook: 8 mins
A star rating of 1 out of 5.1 ratingRate
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Turn your leftovers into something special with these lunchbox-friendly pork baps with tangy mustard
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Fennel-crusted pork chops with winter celeriac slaw
A star rating of 4.4 out of 5.6 ratings
Ingredients
Nutrition
Units:
MetricUS
Leftovers (from related recipe)
-
2 roasted pork shoulder
chops (see 'Goes well with...')
-
winter celeriac
slaw (see 'Goes well with...')
Extras
-
a little wholegrain mustard
for spreading
-
4 burger buns
halved, and toasted if eating at home
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Nutrition: per serving
- kcal491
- fat22g
- saturates6g
- carbs47g
- sugars5g
- fibre4g
- protein26g
- salt2.1g
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Method
-
step 1
If you’re eating lunch at home, gently heat the meat in a microwave for a few mins, or wrap in foil and bake at 200C/180C fan/gas 6 for 8 mins. If you’re assembling packed lunches, there’s no need to heat. Thinly slice the pork.
-
step 2
Spread some mustard over the bun bottoms, then add the pork and a heap of slaw. Top with bun tops, wrap and keep cool until lunchtime or eat straight away.
Recipe from Good Food magazine, March 2012
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A star rating of 1 out of 5.1 rating
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