Yield
25
Portion Size
211 g / 7.4 oz
Category
Pork
Featured Maple Leaf Product: BBQ Pork Rib (72230)
Ingredients
| Metric | Imperial | |
|---|---|---|
| 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
- 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.
- 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.
- Build each Pork sandwich with a bun, a piece of Pork Rib and top with 60 of creamy coleslaw (approx. 100 ml).
- 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.
Nutritional Info per 211 g / 7.4 oz
| Calories (38.9% from fat) | 364 kcal |
| Fat | 15.9 gm |
| Saturated Fat | 5.07 gm |
| Trans Fat | 0.100 gm |
| Cholesterol | 45 mg |
| Sodium | 521 mg |
| Carbohydrates | 34.4 gm |
| Dietary Fiber | 3.2 gm |
| Sugars | 9.3 gm |
| Protein | 21.8 gm |
| Vitamin A | 35 RE |
| Vitamin C | 20 mg |
| Calcium | 61 mg |
| Iron | 1.54 mg |
| Potassium | 472 mg |
| Phosphorous | 223 mg |