Pork Sandwiches
by Editorial Staff
Recipe for sandwiches with meat and cabbage. Pork sandwiches can be used as a light snack or served for breakfast.
Ingredients
- Pork (pulp) – 2 pieces (1.3-1.5 kg each)
- Vegetable oil – 2-3 tbsp
- Ground coriander – 1 tbsp
- Ground cumin – 1 tbsp
- Dried oregano – 1 tbsp
- Dried onions – 2 teaspoon
- Salt – 1 teaspoon
- Ground cayenne pepper – 1 teaspoon
- Ground black pepper – 0.5 teaspoon
- Meat broth – 400 ml
For sandwiches:
- Boiled pork – 3 cups
- White cabbage – 200 g
- Carrots – 100 g
- BBQ sauce – 1 glass
- Hamburger buns (or hot dogs) – 6 pcs.
- Apple cider vinegar – 1.25 cups
- Honey – 2 tbsp
- Salt – 0.25 teaspoon
- Ground black pepper – 1 pinch
How to make pork sandwiches:
Directions
- Preheat the oven to 160 degrees. Cut off fat from meat.
- Combine garlic, coriander, cumin, oregano, onion, salt, cayenne and black pepper. Sprinkle the mixture over the meat, rub in the spices thoroughly.
- Heat oil in a large cast-iron saucepan (cauldron) over medium heat. Fry the meat on all sides until golden brown.
- Pour the broth into the meat, bring to a boil, cover the pan with a lid. Move the pot to the oven, cook for 3-3.5 hours. The meat should be very soft.
- After that, remove the meat from the pan, save the broth. Use two forks to disassemble the melt into fibers.
- Remove fat from broth. Add a little broth to the meat to make it juicier. (We need 3 cups of meat prepared in this way. The rest of the meat can be frozen in portions and stored for up to 3 months.)
- Chop the cabbage finely. Grate the carrots.
- Mix vegetables, vinegar, honey, salt, and pepper. Cover and refrigerate for 2-24 hours.
- In a saucepan, combine pork and 1 cup of sauce. Cook over medium heat for 10 minutes, stirring occasionally.
- Drain the liquid from the vegetables. Cut the buns horizontally along. Place the pork on the bottom of each bun. Put vegetables on top, cover with the top of the bun. The pork and vegetable sandwiches are ready.
Bon Appetit!
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