Tuesday 9 August 2011

Recipe - Tri-Pepper Pork Baguette

Here it is, the first recipe showing how I used the Tri-Pepper pork I cooked.

I'm using it cold here, but you could just as well use it warm. The same goes for the vegetables I put on the baguette - freestyle it to suit what you have at home and what you like to eat.

There's not much more to say about it, it's a pork fillet baguette. Let's look at how I assembled it.

Ingredients (serves 1)
Baguette, sliced in half lengthwise
Baby watercress leaves
Pea-shoots and baby leaves
Tomato, sliced
Red onion, sliced
Tri-Pepper Pork fillet, sliced

Spread the baguette with mayo. Top with the leaves, tomato and red onion. Finish off with the fillet slices. Pop the baguette 'lid' on top to 'close' it off.


1 comment:

  1. Great use of leftovers! Paul Haight over at No Excuses BBQ (http://noexcusesbbq.com/) does the same thing with equal flare! You should check him out.


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// Mike