Featured Maple Leaf Product: BBQ Pork Rib (72230)
|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|
- 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|
|Saturated Fat||5.07 gm|
|Trans Fat||0.100 gm|
|Dietary Fiber||3.2 gm|
|Vitamin A||35 RE|
|Vitamin C||20 mg|