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Pork buns two ways

Pork buns two ways


These ideas for cooking Co-op British pork are ideal for your bonfire party, and the coleslaw is a great way to use seasonal pears

  • Feeds 4 Feeds 4
  • Ready in 35 minutes

Each serving contains

  • Energy
    2615kj 622kcal
  • Fat
    Med 294%
  • Saturates
    Low 29%
  • Sugar
    Low 294%
  • Salt
    Med 294%

% of adult’s reference intake | Carbohydrates per serving : 64g


  • 2 Co-op British pork loin steaks
  • 4 Co-op Irresistible British outdoor bred pork sausages
  • 2 tbsp cider
  • 2 tsp Dijon mustard
  • 1 tbsp Co-op sweet chilli sauce, plus extra to serve
  • 1/2 Co-op British red cabbage, shredded
  • 1 Co-op British carrot, grated
  • 2 Co-op British pears, peeled, cored and finely chopped
  • 3 tbsp light mayonnaise
  • 4 Co-op tiger rolls, halved


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. Add the pork steaks and sausages to a roasting tin
  3. Mix the cider with the mustard and pour over the steaks, then brush the sausages all over with the chilli sauce
  4. Season, then roast for 25 mins, or until cooked through
  5. Meanwhile, add the veg and fruit to a bowl, then stir in the mayo
  6. Toast the rolls, then fill 2 with sausages and 2 with the pork loin steaks, sliced diagonally
  7. Add a dollop of coleslaw to each roll, to serve