Spier Seaward Chardonnay with Roast Pork Sandwiches

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Spier Seaward Chardonnay with Roast Pork Sandwiches

Although these are the perfect day-after solution for when you’ve made a large roast with leftovers to spare, you can also roast a smaller piece of pork for the sole purpose of making these sandwiches.

Serve at room temperature at any time of day, any season, any occasion – they’re always a winner (knife and fork optional!). We love pairing them with an easygoing white like the Spier Seaward Chardonnay. 

Roasted pork open sandwiches with rocket, horseradish cream
and pickled red onion

The recipe serves 4.

For the roast pork:

1 kg boneless pork
roast (or smoked, if you prefer) 

15-30 ml olive oil

Salt and pepper

Preheat the oven to 180. Place the
pork in an oiled roasting tray or pan (fatty side up), then brush with olive oil and season generously with salt and pepper. Roast for 1.5 hours at 180
, then remove from the oven, cover with foil, and leave to cool and rest. Slice as thinly as you can.

For the pickled red onion:

25 ml (½ cup) white wine vinegar

125 ml (½ cup) water, at room temperature

15 ml (1 tablespoon) sugar

7,5 ml (½ tablespoon) salt

5 ml (1 teaspoon) whole peppercorns

1 ml (¼ teaspoon)

crushed dried chili flakes

2,5 ml (½ teaspoon) mustard seeds

1 red onion, peeled thinly, finely sliced into half-moons or rounds

In a medium-size jug, mix the vinegar, water, sugar, salt, peppercorns, chili flakes and mustard seeds. Stir until the salt and sugar has dissolved. Pack the sliced onions tightly into a clean jar, then pour over the pickling liquid. Cover with a lid, then let it stand for at least an hour before serving, or refrigerate and use within a week.

For the horseradish cream:

250 ml thick sour cream

30 ml (2 tablespoons) prepared horseradish

10-15 ml made Dijon mustard

Mix all the ingredients together and set aside to top the sandwiches with. 

For the sandwiches:

8 slices dense rye bread, well-buttered 

A bunch of rocket, rinsed & dried

Horseradish cream (see method above) 

Roast pork slices (see method above)

Pickled red onion (see method above)

To serve: Arrange the bread on plates, top with rocket leaves, dollops of horseradish cream, a generous mound of roasted pork slices and some pickled red onion.

Serve at room temperature, with a chilled glass of Spier Seaward Chardonnay.

About Spier Seaward Chardonnay:

A chic seaside holiday in a glass, made with grapes handpicked from the breezy Tygerberg Hills, this Chardonnay is as elegant as it is versatile: the perfect accompaniment for fireside reading, sweltering poolside afternoons or sophisticated dinner parties.

Being lightly-wooded, its citrus-dominated flavours are rounded out by hints of creamy vanilla; the oak offering structure without being overbearing.

Spier Seaward Chardonnay is perfect with garlicky mussels, Parmesan mushroom pasta, roast pork or just butternut soup.

Available from R115 from leading retailers or www.spier.co.za

Press release by Scout PR

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eatdrinkcapetownhttp://www.eatdrinkcapetown.co.za
Celebrating life with food, wine, friends & happiness! Writer, cook and blogger. Author of four cookbooks. Passionately South African, proudly Capetonian.