Name: Roasted chilli pork
Yield: 8 servings
Cuisine: Contemporary
Ingredients: 8.00 pork fillet; 6.00 fresh chillies chopped; 500.00 ml honey and soya marinade store-bought; 4.00 bread onion rolls; 2.00 pork; 250.00 ml cabbage red, thinly sliced; 250.00 ml cabbage thinly sliced; 125.00 ml mayonnaise; 2.00 tomatoes sliced

Recipe Disclaimer

Tap for method

Ingredients (9)

ROASTED CHILLI PORK

8.00	pork — fillet
6.00	fresh chillies — chopped
500.00 ml	honey and soya marinade — store-bought

PORK SANDWICHES STUFFED WITH COLESLAW

4.00	bread — onion rolls
2.00	pork
250.00 ml	cabbage — red, thinly sliced
250.00 ml	cabbage — thinly sliced
125.00 ml	mayonnaise
2.00	tomatoes — sliced

Tap for ingredients

Method:

Marinade the pork fillets in the chilli-honey-soya sauce for a few minutes, then seal all sides in a hot frying pan.
Remove from the pan and place on a baking tray in a preheated oven at 180 &degC. Roast for 10 to 15 minutes.
Freeze half in foil containers, which will allow you to easily reheat the fillet by placing it directly in the oven from the freezer.
With the other half, construct PORK SANDWICHES STUFFED WITH COLESLAW:
Slice the pork fillet into thin slices and divide between the rolls.
To make the coleslaw, mix together the cabbage and the mayonnaise.
Scoop a spoonful of coleslaw on top of the pork and add tomato slices.