Monday, April 16, 2012

Roast Pork and Coleslaw Rolls


6 floz (175ml)mayonnaise
2tbsp tomato ketchup
1\4-1\2 tsp cayenne pepper
1tbsp light brown sugar
1 lb (450g) roast pork, thinly sliced
1 lb (450g) green or white cabbage, cut into wedges
2 carrots, finely grated
1 small green pepper, seeded and diced
1\2 small red onion, finely chopped
12small round white bread rolls, split open


STEP 1 :  In a bowl, combine the mayonnaise, ketchup, cayenne and brown sugar. Stir well.

STEP 2 : Stack the slices of roast pork. With a sharp knife, cut them into matchstick strips.

STEP 3 : Remove the cores from the  cabbage wedges. Lay them on a chopping board and cut into fine strips across the leaves.

STEP 4 : Add the pork, cabbage, carrots, green pepper and red onion to the mayonnaise mixture. Toss to mix.

STEP 5 : Fill the split bread rolls with the pork and coleslaw mixture.

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