Sponsored: Chinese-style pork rolls with quick pickled slaw
Serves: 4
Prep time: 25 minsTotal time: 
Sponsored
Recipe photograph by Stuart West
Sponsored: Chinese-style pork rolls with quick pickled slaw
Perfect picnic fare – pack all elements separately and assemble on arrival
Serves: 4
Prep time: 25 minsTotal time: 
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Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 x 440g pack Chinese-style British Pork Loin Steaks by Sainsbury’s
- 1 crusty white baguette
- sriracha mayo
- Little Gem lettuce, leaves separated
For the pickled slaw
- 3 tbsp rice vinegar
- 1 tbsp granulated sugar
- 1 tsp fine sea salt
- ½-1 red chilli, deseeded and diced
- 2 spring onions
- 1 large carrot, peeled
- ½ cucumber
Step by step
- Start by making the pickled slaw: mix the rice vinegar, sugar and salt in a large bowl until dissolved then stir in the chilli. Slice the spring onions and carrot into matchsticks and add these to the bowl. Halve the cucumber lengthways and scoop out the seeds with a teaspoon, then cut into matchsticks and add to the bowl. Mix well and set aside.
- Cook the Chinese-style British Pork Loin Steaks by Sainsbury’s following pack instructions then transfer to a plate to rest for a couple of minutes before slicing.
- Cut the baguette in half horizontally and drizzle with the sriracha mayo. Tuck in the lettuce leaves then pile on some of the quick-pickled slaw. Cut the pork steaks into thick slices and stuff into the baguette, then cut the baguette into 4 portions and serve with the rest of the slaw.
