Pork sandwich with red cabbage and horseradish

Pork sandwich with red cabbage and horseradish

By
From
Scandinavian Comfort Food
Serves
2
Photographer
Columbus Leth

This is a real leftover sandwich that you especially eat in December, when pork roast is often served, and also over Christmas. My daughter often has her friends over on Boxing Day to eat pork sandwiches and they will also add gravy and a leftover kale salad. They often describe this as the highlight of the Christmas season.

Ingredients

Quantity Ingredient
4 slices sourdough or other bread
1 small handful crisp salad
4-6 slices cold roast pork
leftover crackling, diced

For the red cabbage

Quantity Ingredient
100ml white or apple cider vinegar
50g caster sugar
200g red cabbage

For the horseradish cream

Quantity Ingredient
100g greek yogurt
100g full-fat creme fraiche
1/2 teaspoon caster sugar
1 tablespoon lime juice
20g freshly grated horseradish
sea salt
freshly ground black pepper

Method

  1. To prepare the red cabbage, start by whisking the vinegar and sugar together in a bowl until the sugar is dissolved, then thinly slice the red cabbage and add it to the bowl. Let it rest for 30 minutes.
  2. While that is resting, make the horseradish cream. Mix the yogurt and crème fraîche together, then mix in the sugar and lime juice and season with some salt and pepper.
  3. Spread the horseradish cream onto 2 slices of the bread, add some salad and place generous pork slices on top. Drain the red cabbage, season with salt and pepper and place on top of the pork, then add some crackling before topping with the remaining bread slices. Serve right away.
Tags:
Scandinavian
Danish
Swedish
comfort food
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