Wednesday, 17 March 2010
Recipe - Sandwich with Pork and Crispy and Tangy Slaw
Yet again a recipe which is fairly quick to cook. The only thing that takes a little time is marinading the pork and slaw. If you prepare the marinade the night before you can have this sandwich in a very short time after getting home.
I'm not really sure what to class this as, the usage of the soy sauce, garlic and ginger for the pork does give it a slight oriental taste to me.
If you want to give the slaw a bit more flavour you could add in some finely chopped fresh coriander. I didn't have any coriander at home when I cooked this so I didn't add any. ;)
Well, it's a simple recipe so I shouldn't waffle about it for too long. As I some times do with recipes of this kind, there are no measurements, freestyle it to suit you and your taste.
Bread, for example Pain Rustica
Sriracha sauce (optional)
White cabbage, thinly sliced
Carrot, cut into matchstick
Red onion, halved and finely sliced
Fresh coriander, finely chopped (optional)
White Wine Vinegar
Fish Sauce (Nam Pla)
Dried Chilli Flakes (optional)
Garlic, peeled and slightly crushed
Stir in all the ingredients in a non-reactive bowl and mix well. Cover with cling film and put in the fridge for at least a couple of hours, preferably over night.
Mix all the ingredients for the marinade in a plastic bag, add the pork tenderloin and make sure to coat it well with the marinade. Put this in the fridge too, for about the same time as the slaw.
When it comes to cooking it - drain the pork, pat it dry with some kitchen towel, slice it fairly thinly. Fry the slices in a frying pan with the olive oil on a medium heat. Remove from the pan and let it drain on some kitchen towel.
Remove the coleslaw from the fridge and let it drain in a sieve.
Slice the bread in half, drizzle the cut sides with olive oil and quickly brown them under the grill. Once browned, remove from under the grill and spread both halves with mayonnaise. Add the coleslaw on the bottom half, top with the pork and drizzle with some Sriracha if you are in that mood and then close the sandwich up with the top half.