Spicy pork rolls with plum and roasted fig sauce…
talesofatrufflepig
talesofatrufflepig
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Ingredients

  • 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
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon dried chilli flakes
  • 4 tablespoons olive oil
  • 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)
  • small
  • cabbage
  • 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
  • 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.

Instructions

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