Indulge in the fiery flavours of our Nashville Hot Pork Sandwich, featuring crispy, spicy pork topped with pickles and slaw on a soft bun
Yield: Serves 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients:
- 4 raw Ontario pork schnitzel cutlets, about 1 lb/500 g
- 1 cup (250 mL) canola oil
- 2 tbsp (30 mL) cayenne
- 2 tbsp (30 mL) packed brown sugar
- 1 1/2 tsp (7 mL) smoked paprika (or regular)
- 1 tsp (5 mL) garlic powder
- 1/2 tsp (2 mL) salt
- 2 tbsp (30 mL) butter, melted
- 1/2 cup (125 mL) mayonnaise
- 4 soft hamburger, brioche or pretzel buns
- 4 large dill pickles, sliced
- 1/2 cup (125 mL) prepared coleslaw (optional)
Cooking Instructions:
- Cut pork cutlets in half crosswise if large; set aside.
- In a deep saucepan, heat oil over medium high heat until shimmery. Add pork in batches, turning once for about 3 minutes or until golden brown and no longer pink inside. Remove to paper towel lined plate.
- Let remaining oil cool in saucepan for about 10 minutes.
- Meanwhile, stir together cayenne, sugar, paprika, garlic powder and salt in a large bowl. Carefully and slowly add about 1/3 cup (75 mL) of the hot oil and butter. Whisk until combined well (the hot oil helps cook the spices).
- Spread mayonnaise over bottom buns. Dip each piece of pork schnitzel into spice mixture to coat well. Place 1 to 2 pieces on each bottom bun. Top with sliced pickles and coleslaw, if using and remaining bun halves to serve. Serve extra sauce alongside or drizzle into bun before closing if desired.
Tip: For a saucier sandwich, whisk in 1/3 cup (75 mL) of mayonnaise into remaining Nashville sauce and slather your bun with it.
Nutritional Information |
Nashville Hot Pork Sandwich |
1 Sandwich |
Protein |
25g |
Calories |
1000 |
Sugar |
12g |
Fat |
75g |
Saturated |
12g |
Monounsaturated |
|
Polyunsaturated |
|
Cholesterol |
60mg |
Sodium |
1820mg |
Potassium |
|
Calcium |
100mg |
Carbohydrate |
60mg |
Fibre |
4g |