Korean-Style Pork Mince Bowl
Prep time: 5 mins
Cooking time: 15 mins
Easy
Serves:
4
Energy
1673kj
400kcal
Pulled Pork Welsh Rarebit
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Cook time: 10 mins
Serves: 4
Cooking Skill: Easy
Ingredients
200g
pulled pork leftovers
4
slices sourdough bread
2 tablespoons
sun-dried tomato paste
2 tablespoons
Dijon mustard
175g
mature Cheddar cheese, grated
2
eggs, white and yolk separated and beaten
Worcestershire sauce, to season
Method
Step 1
Preheat the grill and toast four slices of sourdough bread lightly on each side.
Step 2
Put the pulled pork in a bowl and mix together with the sun-dried tomato paste. Season with Worcestershire sauce.
Step 3
Top the toast slice evenly with the rarebit mixture. Add the mustard to the bowl with the egg yolks. Mix together, stir in the cheese and season well.
Step 4
Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden brown.
Step 5
Serve immediately.
Each serving provides
Based on shoulder
20%
Fat
22g
31%
Saturates
10.8g
54%
Sugars
5.3g
6%
Salt
1.44g
24%
% of an adult's Reference intake
Typical energy values per 100g:
918kJ,
220kcal,
12g fat,
5.9g saturates
Each serving provides:
27.7g Protein,
22.2g Carbohydrate,
1.7g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Preheat the grill and toast four slices of sourdough bread lightly on each side.
Step 2
Put the pulled pork in a bowl and mix together with the sun-dried tomato paste. Season with Worcestershire sauce.
Step 3
Top the toast slice evenly with the rarebit mixture. Add the mustard to the bowl with the egg yolks. Mix together, stir in the cheese and season well.
Step 4
Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden brown.
Step 5
Serve immediately.
Pulled Pork Welsh Rarebit
Ingredients
- 200g pulled pork leftovers
- 4 slices sourdough bread
- 2 tablespoons sun-dried tomato paste
- 2 tablespoons Dijon mustard
- 175g mature Cheddar cheese, grated
- 2 eggs, white and yolk separated and beaten
- Worcestershire sauce, to season
Each serving provides
Based on shoulder
Energy |
|
1673kj 400kcal |
|
20% |
Fat |
|
22g |
|
31% |
Saturates |
|
10.8g |
|
54% |
Sugars |
|
5.3g |
|
6% |
Salt |
|
1.44g |
|
24% |
% of an adult's Reference intake
Typical energy values per 100g: 918kJ,220kcal,12g fat,5.9g saturates
Each serving provides: 27.7g Protein,22.2g Carbohydrate,1.7g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Preheat the grill and toast four slices of sourdough bread lightly on each side.
Step 2
Put the pulled pork in a bowl and mix together with the sun-dried tomato paste. Season with Worcestershire sauce.
Step 3
Top the toast slice evenly with the rarebit mixture. Add the mustard to the bowl with the egg yolks. Mix together, stir in the cheese and season well.
Step 4
Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden brown.
Step 5
Serve immediately.
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