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Pulled Pork Welsh Rarebit

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Welsh rarebit with a pulled pork twist; this combination of leftover pulled pork, creamy cheese sauce and lightly toasted sourdough is brilliant for brunch or supper.

Prep time: 5 mins

Cook time: 10 mins

Serves: 4

Cooking Skill: Easy

Ingredients

200g pulled pork leftovers
4 slices sourdough bread
2 tablespoons sun-dried tomato paste
2 tablespoons Dijon mustard
175g mature Cheddar cheese, grated
2 eggs, white and yolk separated and beaten
Worcestershire sauce, to season

Method

Step 1

Preheat the grill and toast four slices of sourdough bread lightly on each side.

Step 2

Put the pulled pork in a bowl and mix together with the sun-dried tomato paste.  Season with Worcestershire sauce.

Step 3

Top the toast slice evenly with the rarebit mixture. Add the mustard to the bowl with the egg yolks.  Mix together, stir in the cheese and season well.

Step 4

Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden brown.

Step 5

Serve immediately.

Tips and Serving Suggestions

Find pulled pork recipes here.

Each serving provides

Based on shoulder
Energy

1673kj

400kcal

20%

Fat

22g

31%

Saturates

10.8g

54%

Sugars

5.3g

6%

Salt

1.44g

24%

% of an adult's Reference intake
Typical energy values per 100g: 918kJ, 220kcal, 12g fat, 5.9g saturates
Each serving provides: 27.7g Protein, 22.2g Carbohydrate, 1.7g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Preheat the grill and toast four slices of sourdough bread lightly on each side.

Step 2

Put the pulled pork in a bowl and mix together with the sun-dried tomato paste.  Season with Worcestershire sauce.

Step 3

Top the toast slice evenly with the rarebit mixture. Add the mustard to the bowl with the egg yolks.  Mix together, stir in the cheese and season well.

Step 4

Beat in the egg whites to make a creamy mixture. Divide among the toast and grill until golden brown.

Step 5

Serve immediately.

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