STICKY PORK ROLLS WITH RED SLAW

PREP + COOK TIME 20 MIN­UTES SERVES 4

The Australian Women’s Weekly Food Magazine - - Family Favourites Make Ahead -

2 ta­ble­spoons olive oil

750g re­served pork, shred­ded (see Pork & Cider Skew­ers with Blue Cheese Slaw; Recipe 1, left)

¼ cup (90g) honey

4 long bread rolls (320g)

2 cups (160g) re­served slaw mix­ture

(Recipe 1, left)

1 cup (250ml) re­served blue cheese

sauce (Recipe 1, left))

1 Pre­heat oven to 120°C/100°C fan. 2 Heat oil in a large fry­ing pan over high heat; cook re­served shred­ded pork, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til browned. Add honey; cook, stir­ring oc­ca­sion­ally, for a fur­ther 2 min­utes or un­til pork is golden and coated. Sea­son to taste. 3 Mean­while, warm bread rolls in oven for 5 min­utes or un­til heated through. (Al­ter­na­tively, warm bread rolls in the mi­crowave on High (100%) for 20 sec­onds.)

4 Cut rolls in half length­ways; di­vide pork and re­served slaw mix­ture be­tween rolls. Driz­zle with re­served blue cheese sauce.

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