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Roasted Pork Open Sandwiches

Recipe for delicious roasted pork open sandwiches with rocket, horseradish cream and pickled red onion.



Delicious roasted open pork sandwiches for a snack, a special brunch, or for a light lunch outdoors in the garden.


When you have some leftover roast pork and you are wanting a delicious snack to fill the gap, these roasted pork open sandwiches with rocket, horseradish cream and pickled red onion are a tasty option on their own or paired with your favourite wine. If you don't have leftovers from a roast, you can roast a smaller piece of pork to make a tasty treat for lunch or when spending time outdoors in the garden.







The recipe serves 4


For the roast pork:

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

• 15-30 ml olive oil

• Seasoning to taste








1. Pre-heat the oven to 180°C.

2. Place the boneless pork in an oiled roasting tray or steel pan with the fat side up and then brush liberally with olive oil and season generously with salt and pepper.

3. Roast for approximately 1.5 hours at 180°C before removing from the oven, covering with tinfoil, and leaving to cool and rest.

4. Slice the roast as thinly as you can.


For the pickled red onion:

• 125 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 and finely sliced into half-moons or rounds


1. In a medium-size glass or plastic jug, mix the vinegar, water, sugar, salt, peppercorns, chili flakes and mustard seeds. Stir until the salt and sugar has completely dissolved.

2. Place the sliced red onions in a clean jar and pack tightly before topping off with the pickling liquid (recipe above).

3. Screw the lid on tightly and let it stand for at least an hour before serving. Alternatively, you can refrigerate and use within a week.







For the horseradish cream:

• 250 ml thick sour cream

• 30 ml (2 tablespoons) prepared horseradish

• 10-15 ml Dijon mustard


1. Combine all the above ingredients and put aside for when you prepare the open sandwiches.


For the sandwiches:

• 8 slices dense rye bread, buttered

• Handful of rocket leaves

• Horseradish cream (recipe above)

• Roasted pork slices (recipe above)

• Pickled red onion (recipe above)


1. Place the sliced rye bread on your serving plates and layer with the rocket leaves, horseradish cream, a generous heap of roasted pork and pickled red onion. Serve at room temperature, with a chilled glass of Spier Seaward Chardonnay.


Spier Seaward Chardonnay is available from R115 from leading retailers or online at

A taste of the seaside in your own home. Spier Seaward Chardonnay is made using grapes handpicked from the breezy Tygerberg Hills. This elegant wide is versatile and the perfect accompaniment for fireside reading, sweltering poolside afternoons or sophisticated dinner parties. Being lightly-wooded, its citrus-dominated flavours are rounded out by creamy vanilla; the oak offers structure without being overbearing.

Pair Spier Seaward Chardonnay with garlic mussels as an appetizer, parmesan mushroom pasta, roast pork or butternut soup.