Eliminate delicious leftovers and enjoy a tasty meal at the same time - it doesn't get any better!
Recipe for roast pork sandwich
A pork roast sandwich is essentially a burger/sandwich with slices of pork roast, crispy pork cracklings, red cabbage, and cucumber salad as filling.
In this recipe, we have used leftovers from a meal with pork roast, brown gravy, pickled cucumbers, and red cabbage, so this dish is perfect, for example, the day after Christmas Eve.
Utilize delicious leftovers and enjoy a tasty meal at the same time – it doesn’t get any better than this!
This recipe is made by Jesper Græm, who has made thousands of pork roast sandwiches, and the dish is based on the pork roast, brown gravy, and cucumber salad from here:
Servings: persons
Roast Pork Sandwich
Eliminate delicious leftovers and enjoy a tasty meal at the same time - it doesn't get any better!
Ingredients
- 4 slices Pork Roast leftover roast pork
- 40 slices Pork Rind from the roast pork
- 2 pcs. Burger Bun potatobuns or spiced bun
- Brown sauce leftovers, with a bit of cream added when reheated
- 30 gram Remoulade - Danish Cold Mayonnaise Sauce With Pickles preferably homemade
- Potato Chips as an accompaniment, can be omitted
Instructions
Preparation
- The ultimate leftover burger, where all the delicious items leftover from a previous dinner were used in a new and almost even better dish: the roast pork sandwich!
- Basically, you can use any kind of burger bun, but you will have the best experience using a potatobun or a spiced bun. They remain juicy and caramelize easily when toasted on the inside.
- The meat can be reheated in many different ways and it doesn't need to be piping hot, a warm sauce helps here: Put the meat in the oven at 180 degrees Celsius (356 degrees Fahrenheit) for about 20 minutes. Or you can choose to slice it and quickly fry it in a pan or even cut off the cracklings, vacuum pack it, and warm it in about 55-degree hot water (sous vide or the kitchen sink) for about 20 minutes.
- Cut the buns in half and toast them (only) on the inside, for example in a pan or in a toaster, until they get a nice color. The buns need to be toasted enough, as the bread, if it is too soft, will soak up too much of the sauce and become soggy and mushy.
- The brown sauce was also a leftover from the dinner, where we succeeded in making a truly flavorful one. Generally, sauces become thicker in consistency when stored in the fridge, so we added a splash of cream (or milk) and gave it a whirl in the microwave. The sauce was then ready for serving!
- The red cabbage can also be briefly warmed in the microwave or in a pot.
- The cucumber salad and remoulade just need to be taken out of the fridge.
Serving
- Place the bottom bun on a plate.
- Add a good portion of red cabbage on top.
- Then cut 2 slices of roast pork and place them on top, preferably with the cracklings to the side.
- Add a large spoonful of cucumber salad on top of the meat.
- Then spread the top bun with remoulade and place it on top to close your burger.
- Pour brown sauce over the top bun and serve with potato chips.
- Bon appétit.
Notes
If you don't have the leftovers to make roast pork sandwiches, use the following guide to see how to go about it.
Buy a pork loin roast in the supermarket or from a butcher and cook it in the oven. For example, use this recipe, where we can almost guarantee you crispy cracklings (if you follow all the steps correctly)!
Generally, the most important thing when roasting a pork loin is to rub plenty of salt well into all the slits between the cracklings. The cracklings should also be scored almost all the way down to the meat. This is usually done when you buy the roast, but always check, just to be sure, and score deeper if not done sufficiently.
The most important thing in a sandwich or burger is and always will be the bread. If it's dry, boring, and tasteless, it's just not a good experience. Therefore, we highly recommend that you bake your burger buns and sandwich breads yourself. Try, for example, this recipe for easy and delicious homemade burger buns. Bake a big batch while you're at it and freeze them. Then you can take them out little by little as needed, and you'll always have the best burger buns on hand.
If you don't feel like baking yourself, good burger buns can fortunately also be bought at bakeries and supermarkets. Try out different kinds and choose the ones you like best.
Finally, you can of course also vary the filling in your roast pork sandwich however you like. Try raw red cabbage tossed in, for example, a bit of lemon juice or spread mayonnaise on the bun instead of remoulade. You can also use leftovers of duck roast or confit de canard instead of roast pork; the only limit is your imagination.
Buy a pork loin roast in the supermarket or from a butcher and cook it in the oven. For example, use this recipe, where we can almost guarantee you crispy cracklings (if you follow all the steps correctly)!
Generally, the most important thing when roasting a pork loin is to rub plenty of salt well into all the slits between the cracklings. The cracklings should also be scored almost all the way down to the meat. This is usually done when you buy the roast, but always check, just to be sure, and score deeper if not done sufficiently.
The most important thing in a sandwich or burger is and always will be the bread. If it's dry, boring, and tasteless, it's just not a good experience. Therefore, we highly recommend that you bake your burger buns and sandwich breads yourself. Try, for example, this recipe for easy and delicious homemade burger buns. Bake a big batch while you're at it and freeze them. Then you can take them out little by little as needed, and you'll always have the best burger buns on hand.
If you don't feel like baking yourself, good burger buns can fortunately also be bought at bakeries and supermarkets. Try out different kinds and choose the ones you like best.
Finally, you can of course also vary the filling in your roast pork sandwich however you like. Try raw red cabbage tossed in, for example, a bit of lemon juice or spread mayonnaise on the bun instead of remoulade. You can also use leftovers of duck roast or confit de canard instead of roast pork; the only limit is your imagination.