Pork buns and hand cut chips
( SERVES 4 )
These are a favourite in our house, especially when our aunty and cousins are up for dinner. The pork steaks get all sweet and sticky from the honey and the mustard seeds look so beautiful when they are caught on the shiny glaze. The acidity in the apple slaw cuts through the sweetness of the pork, wrap that in a bun and you’ll be pretty satisfied.
The trick to making great oven chips is to cut them into quite thick wedges so the outside can get crispy but the inside remains fluffy and light. In our family, we can’t go past a packet of mince on sale. It’s so versatile and something we have grown up eating.
|4||Pork steaks / fillets, stotch fillet|
|1 tsp||Wholegrain mustard|
|1 serving||Rice bran oil|
|1||Green apple, shredded|
|1 tsp||Apple cider vinegar|
|¼||Red onion, thinly sliced|
- Preheat the oven to 175C. To make the chips, line a roasting tray with baking paper. Put the chips on and toss with the oil and paprika. Bake for 35 minutes or until golden on the outside and soft in the middle. Season to taste.
- While the chips are cooking, heat a pan with some of the oil. Mix together the honey and mustard. Season the pork steaks and fry, they will take about 3 mins on each side. Once you flip the steak, brush over the honey mustard mix. Remove from the pan and let rest for 3 minutes before slicing into 2cm pieces.
- To make the slaw, combine all of the ingredients and season with salt. Cut the ciabatta buns in half and spread with mayonnaise. Add the pork and a pile of coleslaw to the buns and serve with the chips.