Pulled pork rolls

This meal takes time to pre­pare, but is worth it and the pork is so tasty on home­made bread rolls.

YOU Lunchbox Ideas - - Contents -

MAKES

10-12 rolls

Prepa­ra­tion time: 30 min­utes Cook­ing time: 1-1½ hours (pork), 20 min­utes (rolls)

PORK

125 ml (½ c) ap­ple purée 60 ml (¼ c) olive oil 125 ml (½ c) tomato purée 45 ml (3 T) ap­ple vine­gar 60 ml (¼ c) soy sauce 60 ml (¼ c) brown su­gar 60 ml (¼ c) honey 15 ml (1 T) pa­prika 10 ml (2 t) mus­tard pow­der 5 ml (1 t) ground ginger 800 g–1 kg deboned pork neck

ROLLS

1 kg ready-made bread dough

TO AS­SEM­BLE

rocket green ap­ple slices Brie cheese gherkins caramelised onions or sliced red onion fresh co­rian­der Pre­heat the oven to 160 °C. 1 Pork Mix all the in­gre­di­ents to­gether. Pour over the deboned pork neck, cover with foil and bake for 1-1½ hours. Shred the meat with two forks. 2 Rolls Di­vide the bread dough into 10-12 large balls and leave to rise. Ar­range on a floured bak­ing sheet and bake at 200 °C for 20 min­utes or un­til done. 3 To as­sem­ble Cut open the rolls. Ar­range some rocket, slices of green ap­ple, slices of Brie cheese, pork, gherkins, onions and co­rian­der on top.

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