Spicy Lisbon-Style Pork Sandwich

Nutrition per serve

Ingredients

• 2pcs onion
• 1pcs carrot
• 300g pork fillet
• 1pcs vegetable stock cubes
• 25g sriracha chilli sauce
• 40ml peri peri sauce
• 2pcs sandwich rolls
• 50g mixed salad leaves
• 60ml (¼ cup) boiling water
• 23ml olive oil
• 10ml white or red wine vinegar

Method

1. Step 1 — Prep ingredients
   Preheat the oven to 180C, fan-forced. Thinly slice the onions. Shred the carrot using a julienne peeler or coarsely grate with a box grater (see Kitchen 101). Cut the pork into 1cm-thick slices. Crumble 1 stock cube* into a heatproof jug, add 60ml (¼ cup) boiling water and stir to dissolve. Add the sriracha sauce and peri peri sauce and stir to combine.
2. Step 2 — Cook onion
   Heat 2 tsp olive oil in a large frypan over medium-high heat. Cook the onion and a pinch of salt, stirring, for 5-6 mins until softened and caramelised. Remove from the pan.
3. Step 3 — Cook pork
   Heat 2 tsp olive oil in the same pan over high heat. Cook the pork, turning, for 2-3 mins until browned. Add the stock mixture and bring to the boil. Reduce the heat to medium-low and cook, turning occasionally, for 5-6 mins until the pork is cooked through. Remove the pan from the heat.
4. Step 4 — Warm rolls
   Meanwhile, cut a slit lengthwise down the middle of the rolls, taking care not to cut all the way through. Put on an oven tray, cut-side up, and bake for 8 mins or until lightly toasted.
5. Step 5 — Serve up
   Combine 2 tsp white wine vinegar and 2 tsp olive oil in a large bowl and season with salt and pepper. Add the carrot and salad leaves and toss to combine. Fill the rolls with the pork and caramelised onion, then drizzle with any pan juices. Serve with the salad and enjoy!
6. Step 6 — Kitchen 101
   Do you own a julienne peeler? We love using it in our recipes, as it makes short work of veggie prep. It looks similar to a veggie peeler but with serrated teeth. You simply drag the peeler along the vegetable – and voila! – you have a pretty pile of professional-looking julienne strips.

Allergens

Sulfit, Gluten, Sojabohnen, Wheat