Maple Leaf Foodservice

Creamy Coleslaw Pork Rib Sandwich

Featured Maple Leaf Product: BBQ Pork Rib (72230)

Ingredients

MetricImperial
Hogie Bun, Whole Wheat (or similar @ 50 gm) 25 each 25 each
Pork Rib 25 each 25 each
BBQ Sauce 250 mL 8.5 Fl oz
Green Cabbage, Shredded 1.5 L 6.3 cups
Red Cabbage, Shredded 500 mL 16.9 Fl oz
Carrots, Fresh, Grated 200 mL 6.8 Fl oz
Green Onions, Fresh, Sliced 125 mL 4.2 Fl oz
Mayonnaise 175 mL 5.9 Fl oz
Prepared Mustard 15 mL 1 tbsp
White Pepper 2.5 mL 0.5 tsp
Lemon Juice 35 mL 1.2 Fl oz

Method

  • 1. Open and toast each bun in the oven or on a hot grill. Place BBQ Pork Ribs on a baking sheet and with a brush, paint each boneless Pork Rib with 10 ml of BBQ sauce. Place into a pre-heated 350 F (175 C) oven and bake until hot and starting to crisp on top. Pork should reach a temperature of 160 F/70 C.
  • 2. To make Creamy Coleslaw- shred the cabbage and carrots. Cut green onions into thin slices. Combine all the vegetables in a large bowl or pan, and top with mayonaise, mustard, pepper and lemon juice. Mix well with a spatula.
  • 3. Build each Pork sandwich with a bun, a piece of Pork Rib and top with 60 of creamy coleslaw (approx. 100 ml).
  • 4. An alternate presentation would be to place the creamy coleslaw on the side for clients to add on top or eat separately as a side salad.
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