Spicy pork rolls with plum and roasted fig sauce...
You'll be sure to make friends with these sandwiches - a fluffy bread roll with juicy, tender spicy pork balanced with the sweet tangy of Rachel's yoghurt finished off with the fresh crunchiness of the coleslaw. The recipe below serves about 8, change portions accordingly, or keep left overs and use for tacos or a mexican inspired pulled pork salad.
What you need:
6 x soft white bread rolls 1 x tub of Rachel’s gourmet low far plum and roasted fig yoghurt 3 garlic cloves, crushed 2 fresh red chillies Sea salt and freshly ground black pepper 2 teaspoons smoked paprika 1/2 teaspoon dried chilli flakes 4 tablespoons olive oil 1 rack pork belly ribs 1 orange, zested and juiced 1 lime, zested and juiced 2 tablespoons honey 1 table spoon of tabasco (optional) 1/2 (500g) small red cabbage, shredded 2 medium carrots, peeled, grated 1 small brown onion, halved, thinly sliced 1/2 cup Praise whole-egg mayonnaise 1 tablespoon lemon juice 1 tablespoon seeded mustard
What you need:
Firstly need to get started on the ribs by preheating the oven to 180 degrees. Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for about 20 minutes.
Mix the orange, tabasco and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 180 degrees F for about 25 minutes, basting about every 5-10 minutes.
While the ribs are cooking get grating the ingredients for the coleslaw (onion, carrot and cabbage), then add the mayonnaise and the seeded mustard and a big squeeze of lemon juice.
Open all the bread rolls and place a generous helping of coleslaw on each of them.
Once the pork is ready pull it out of the oven and start pulling the meat off the ribs (you'll only need a folk as they will be so deliciously tender)
For those daring to go super spicy, add some more hot sauce
Place the spicy pork on top of the coleslaw and then add a large dollop of Rachel's fig and plum yoghurt on top. Be sure to get the fruit and yoghurt.