Pulled Pork in Ciabatta with Sesame Roasted Parsnips
This modern take on the humble sandwich is packed with great flavours and perfect to serve when hosting a larger gathering.
Mark Stower, Director of Food and Service
- Preparation time: 30 mins
- Cooking time: 4 hours
- Serves: 6
Heat oven to 160°C. Scatter the coarsely chopped onions over the bottom of a large roasting pan.
Mix the mustard powder, paprika and ground black pepper with a good pinch of salt. Rub this all over the pork, making sure you rub it into all the crevices.
Place the pork, rind-side up, on top of the onions. Pour 400ml water into the bottom of the pan, cover well with foil and bake for 4 hours.
To make the coleslaw, put the chopped onion into a mixing bowl. Grate the chow chow (or cut into very thin strips) and add this to the bowl. Grate the carrots and add. Mix in the crème fraîche, then add the coriander and chilli and mix through. Season with salt and pepper and place in the refrigerator.
To make the BBQ sauce, mix the ketchup, brown sauce, cider vinegar, brown sugar, garlic and Worcestershire sauce together.
Take the pork out of the oven and shred the meat. Mix in the BBQ sauce and season with salt and pepper.
Cut the ciabatta rolls in half and toast both sides.
Peel the parsnips and cut into batons (approximately the size of skinny chips). Coat with the honey and sesame seeds and roast in the oven until crispy. Remove from oven and keep warm.
To serve, place a few leaves of the little gem lettuce on each roll and then top with some of the pulled pork and coleslaw. Serve with the roasted parsnips on the side.
Chow chow is also known as christophene, chayote, merleton and by various other names, depending where you are in the world. It is particularly rich in vitamin C and, like most vegetables, provides fibre.
The chow chow originates from Mexico and Central America and, like cucumbers and squash, it belongs to the gourd family. It is a fruit that is eaten as a vegetable, but in fact the whole plant is edible – in India the roots are cooked and in Asia the shoots and leaves of the plant are also used in stir-fried dishes.
Traditionally, chow chow is more likely to be eaten cooked than raw. When steamed, it tastes somewhere between a cucumber and a potato, with quite a mild flavour, but a pleasant crisp texture.
When eaten raw, what it lacks in flavour it makes up for in crunchiness, so it is a great ingredient for coleslaw, instead of white cabbage, or simply marinated in lime or lemon juice.
Dr Juliet Gray, Company Nutritionist