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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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Cure your own New Zealand pork pastrami with this incredibly easy recipe! You'll be amazed at the flavour it brings to your picnic sandwiches.
2 Tbsp Salt
4 Tbsp Brown sugar
1 Tbsp Smoked paprika
1 Tbsp Black pepper (New York cut), or ½ Tbsp cracked black pepper
1 Tbsp Coriander seeds, crushed in a pestle and mortar
8 slices Good quality rye or sourdough bread
1 Tbsp Mustard
2 Tbsp Mayonnaise
4 Large gherkin slices
4 Swiss cheese slices
2 Tomatoes, sliced
4 Lettuce leaves
2 Tbsp Salt
4 Tbsp Brown sugar
1 Tbsp Smoked paprika
1 Tbsp Black pepper (New York cut), or ½ Tbsp cracked black pepper
1 Tbsp Coriander seeds, crushed in a pestle and mortar
8 slices Good quality rye or sourdough bread
1 Tbsp Mustard
2 Tbsp Mayonnaise
4 Large gherkin slices
4 Swiss cheese slices
2 Tomatoes, sliced
4 Lettuce leaves
Mix the salt and brown sugar in a shallow container. Place the pork steaks in the container and coat with the mixture. Leave to cure for 1 hour.
Mix the smoked paprika, black pepper and coriander together in a bowl. Wipe the cure mixture off the pork steaks and coat with the pastrami rub.
Add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes on one side. Flip the steaks and cook on the other side for two minutes. Remove the steaks from the pan and rest on a plate for at least two minutes.
Slice the pork steaks thinly. Coat one side of each slice of bread with mustard and mayonnaise. Place one slice on a plate and layer with the sliced pork “pastrami”, swiss cheese, tomato, lettuce & gherkin. Top with a second slice of bread with the mustard and mayonnaise side facing down.
Cure your own New Zealand pork pastrami with this incredibly easy recipe! You'll be amazed at the flavour it brings to your picnic sandwiches.
2 New Zealand pork scotch fillet/ribeye steaks, 2cm thick
2 Tbsp Salt
4 Tbsp Brown sugar
1 Tbsp Smoked paprika
1 Tbsp Black pepper (New York cut), or ½ Tbsp cracked black pepper
1 Tbsp Coriander seeds, crushed in a pestle and mortar
8 slices Good quality rye or sourdough bread
1 Tbsp Mustard
2 Tbsp Mayonnaise
4 Large gherkin slices
4 Swiss cheese slices
2 Tomatoes, sliced
4 Lettuce leaves
Mix the salt and brown sugar in a shallow container. Place the pork steaks in the container and coat with the mixture. Leave to cure for 1 hour.
Mix the smoked paprika, black pepper and coriander together in a bowl. Wipe the cure mixture off the pork steaks and coat with the pastrami rub.
Add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes on one side. Flip the steaks and cook on the other side for two minutes. Remove the steaks from the pan and rest on a plate for at least two minutes.
Slice the pork steaks thinly. Coat one side of each slice of bread with mustard and mayonnaise. Place one slice on a plate and layer with the sliced pork “pastrami”, swiss cheese, tomato, lettuce & gherkin. Top with a second slice of bread with the mustard and mayonnaise side facing down.
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