My Shredded Pork Sandwich
I love to repurpose leftovers and with a little care and patience you can make leftovers even better that they previously were. I love to make sandwiches with leftover roast chicken or roast pork . The pork used here is from my oven roasted pork joint and somehow it's even more delicious than it was before if that is even possible. As always check my Instagram highlights for short how- to videos
Recipe
what you need
3 cups cooked shredded pork
1/4 cup low sodium soy sauce*
1/2 tablespoon oyster sauce
1 teaspoon cayenne powder
1 teaspoon paprika
1 teaspoon favorite spice mix
1 medium sized onion, sliced
2 tablespoons finely diced garlic
1 tablespoon brown sugar
1/2 teaspoon chili paste (optional)
1 teaspoon finely diced ginger
1 tablespoon vegetable oil
Creamy herb sauce
1/2 cup greek yoghurt
1/2 cup mayonnaise
12 parsley sprigs, chopped (the more herbs the better the sauce tastes)
1 teaspoons brown sugar
Cucumber and Cabbage Slaw
3 cups sliced cabbage
1 large cucumber, sliced
2 dill sprigs, diced (optional)
2 tablespoons olive oil
2 tablespoon white wine vinegar
2 tablespoons mayonnaise
1/2 to 1 teaspoon salt
1 teaspoon sugar
pinch of black pepper
Even though I used no salt the meat was salty enough because of the addition of the soy and oyster sauce. If you use regular soy sauce, you'll have to dilute it with a bit of water else meat will be a bit too salty
Directions
Combine the soy sauce, oyster sauce, cayenne, paprika, ginger, sugar and spiced mix to form a marinade and set aside. Heat oil until hot in a wok/frying pan over medium low heat. Add shredded pork and fry for 2 mins the add the sliced onion and fry for an additional 3 mins then add the garlic. Stir and fry for 2 mins then add the marinade, Stir and allow to cook for 3 mins then turn off the heat. No salt is added because the soy sauce and oyster sauce provides all the salt needed.
For the cucumber and cabbage slaw, combine the oil, salt, sugar, mayonnaise, vinegar and black pepper and set aside. Toss the cabbage and cucumber together. Only add the dressing when you're ready to serve the sandwich.
For the creamy sauce, combine all the ingredients to form the sauce and set aside.
To make the sandwich, cut the brioche into 2 and toast until golden or forms a light crust. Slather a bit or a lot the creamy sauce on it then add the shredded pork and the slaw and viola, your sandwich is ready to be devoured.