Celery Slaw Pork Rib Burger - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

185 g / 6.5 oz

Ingredients

	Metric	Imperial
Pork Rib	25 each	25 each
Kaiser Bun (or similar @ 55 gm)	25 each	25 each
Honey	30 mL	1 Fl oz
Dijon Mustard	30 mL	1 Fl oz
Green Cabbage, Shredded	750 mL	3.2 cups
Celery Stalks, Fresh, Sliced Thin Length-wise	400 mL	1.7 cups
Apples, Fresh, Sliced	75 g	2.6 oz
Green Peppers, Sliced Very Thin Length-wise	50 g	1.8 oz
Mayonnaise	175 mL	5.9 Fl oz
Prepared Mustard	20 mL	0.7 Fl oz
White Pepper	2.5 mL	0.5 tsp
Apple Cider Vinegar	30 mL	1 Fl oz
Parsley, Fresh, Finely Chopped	30 mL	1 Fl oz

Spread pork ribs onto a baking sheet and cook in a pre-heated 350 F/175 C oven or heat on a grill. Pork should reach a temperature of 160 F/70 C. Combine the honey and dijon mustard in a sauce pan and warm on the stove.
Using a brush, coat each rib with the honey/mustard sauce, continue to heat pork. Place a piece of pork onto each kaiser bun.
Celery Slaw- slice all vegetables and apple very thinly. Place into a large bowl. Add the mayonaise, pepper, yellow mustard, chopped parsley and apple cider vinegar.
Mix well and serve over the Pork Rib on a bun with honey mustard sauce or on the side as desired. (coleslaw yields approx. 60 ml/portion - if more quantity is desired for a side salad, double the ingredients).