Roast Pork Burger with red coleslaw
Juicy roast pork with a crispy crust, pimped with an ingenious red cole slaw recipe, the rye roll is a sturdy bun. Easy to eat with your hands and everything stays where it is. Warning: this burger has real addictive potential!
People:For 6 persons
Cooking time:60 minutes
Difficulty level:
Easy
Recipe by:AUMAERK KULINARIK-TEAM
Ingredients
Roast Pork
| 1 piece | Roast Pork "Pork Royal" |
Red Coleslaw
| 500 g | Red cabbage |
| 1 tsp. | Salt |
| 1 tbsp. | Sugar |
| 1 piece | Carrot, grated |
| 4 tbsp. | Sunflower oil |
| 2 tbsp. | Rice vinegar |
| 2 tbsp. | Lemon juice |
| 0,5 tsp. | Chili flakes |
| 0,5 bunch | Coriander, finely chopped |
Arrange the Burger
| 6 pieces | Rye buns |
| 3 pieces | Lettuce |
| Some | Estragon mustard |
| Some | Horseradish |
Preparation steps
Roast Pork
- Prepare the “Pork Royal” roast pork according to the cooking instructions.
- Once ready, cut the roast pork into slices - either warm or cold, depending on your preference.
Red Coleslaw
- Cut the red cabbage into thin strips, sprinkle with salt and sugar and knead well with your hands.
- Fold in the grated carrot and mix with the red cabbage.
- Season the salad with sunflower oil, rice vinegar, lemon juice and chili flakes.
- Leave to infuse for approx. 10 minutes, then mix in the coriander.
- Tip: A little honey and cumin give the red cabbage salad a special flavor!
Arrange the Burger
- Cut open the rye buns and top the bottom halves with some red cole slaw and lettuce leaves.
- Place slices of roast pork on the burger halves, garnish with red cole slaw and a lettuce leaf and place the lids on the buns.
Tip: For even more savory seasoning, spread a little tarragon mustard on the bun halves and sprinkle with a little horseradish.
Das AUMAERK Fleisch
