There’s nothing like a delicious sandwich for lunch. The trick is to get a good blend of flavor and texture and this sandwich brings everything. There are three ingredients in this sandwich, roast pork, cabbage, and chutney.
I like to buy the cheapest pork roast, the shoulder or picnic roasts which run about $1.50 per pound. I spread Jamaica Jerk seasoning over the outside of the roast, top, bottom and sides. I roasted for about 40 minutes at 450° F. Roasting time depends on the size of the roast, so I always use a meat thermometer, removing the roast from the oven to rest when the thermometer reaches 140°.
Chutneys are the easiest thing to make. All you do is toss some fruit in with sugar, spices, lots of ginger, and some vinegar or citrus juice, in this case, lime juice. Chop everything up, bring to a boil, reduce heat and let simmer for about one to two hours so all the substance is cooked down to a thick liquid. These are ingredients in this chutney. This makes about a cup of chutney.
- 3 stalks of rhubarb
- 4 small or 2 large nectarines
- 1/3 cup of sugar
- 1 small lime, use zest and juice
- 1 tbsp grated ginger
- 1/2 tsp of ground cumin
- 1/4 tsp of cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
Cabbage Sandwich Slaw
Just about any slaw will work, a mix of crunchy cabbage with a dressing of vinegar is all you need.
- 1 cup finely chopped cabbage
- 2 TBSP chopped cilantro
- 2 TBSP diced yellow onion
- 1 TBSP rice vinegar (more or less)
- Lime zest from one lime
For this, I finely chopped one cup of cabbage, added cilantro and yellow onion. I added some salt and pepper to taste. I then added rice vinegar, just enough to dress the salad (about 1 TBSP). Mix it up and let it rest for an hour or more so the cabbage absorbs the vinegar. (This makes enough slaw for two sandwiches)
I suppose you can use any bread, but I am partial to rye. I spread chutney on one slice and mayonnaise on the other. On the side with mayo, I put the cabbage slaw and I put the pork on the chutney side. I spread a bit more chutney over the pork. This helped hold it all together when I put the pieces together and cut it in half.
This is a delicious sandwich with the crunchy freshness of the cabbage with the bit of tang of vinegar and lime. The chutney adds the unctuous sweet and sour. The rye lays down this hearty foundation for the meat and slaw. It’s perfection.