Ingredients
- 8 boboli shell
- 2 six shells
- 130 gr roast pork
- 16 ml orange juice
- 16 ml vegetable oil
- 5 ml dijon-style mustard
- 5 gr ginger (grated fresh)
- 5 gr brown sugar
- 1 gr orange peel
- 1 gr chili powder
- 1 gr salt
- 1 slice onion
- 1 slice apple
In 25 cm skillet, heat oil; stir in onion. Heat until onion is limp. In small bowl, combine mustard, ginger, orange juice, orange peel, chili powder, brown sugar and salt. Add apple and sauce mixture to onion. Cover and cook over low heat until apples are soft. Add pork; cook until heated. Spoon half of cooked mixture into each bread shell. Quarter each for ease in eating. Makes 2 large individual servings of 4 litre ers each; or 4 snack servings of 2 litre ers each.
