TANGY PULLEDPORK SAMMIES

Good Housekeeping (Philippines) - - Your Kitchen -

1 Add steamer in­sert to a large sauce­pot or rice cooker filled with 2 inches wa­ter; cover and heat to boil­ing.

2 Rub 1 (1/2 kg.) pork ten­der­loin, cut into 2-inch slices, with 2 Tbsp. chili pow­der and 1⁄2 tsp. salt; add to steamer. Re­duce heat to main­tain sim­mer; cook pork, cov­ered, 20 min­utes or un­til ten­der.

3 Cool slightly; with hands, shred pork, then toss with 1⁄2 c.

bar­be­cue sauce and 2 Tbsp. spicy brown mus­tard. 4 Toss 3 c. slaw mix (shred­ded red and green cab­bage and car­rot sliv­ers) with 2 Tbsp. cider

vine­gar and pinch salt. Serve on 4 brioche buns, split and toasted, topped with slaw. SERVES 4.

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