Leftover Roast Pork, Brie and Rocket Roll
- Preheat oven to 200°C (or 180°C for fan forced oven) Place the pork in a large roasting tray. Score and pat the skin dry with a paper towel then sprinkle generously with salt. Place the pork uncovered in the oven and bake on for approximately 30 minutes, or until skin has crackled.
- Turn heat down to 180°C (or 160 °C for fan forced oven) and continue cooking for 25 minutes per 500g.
- Towards the end of the pork cooking, cook your caramelised onions. Place butter in pan on low heat and once it starts to bubble, add in sliced onions. Cook 10 minutes on low or until onions are tender. Do not overcook. Add brown sugar, red wine and cook onions until wine has dissolved. Uwe hot or cold on your sandwich.
- Once pork is cooked thoroughly and the juices run clear, remove it from the oven and rest.
- Once slightly cooled, remove crackling and slice thinly. Reserving all of the crackling (break it into small, bite-sized pieces) to serve and to add a little to the sandwich.
- Toast the inside of the bread rolls and spread each side with a bit of caramelised onion.
- Then layer the sandwich with the sliced pork, sliced brie, crackling, rocket and a bit more onion.
- Sprinkle with salt and pepper to taste. Serve either open faced or with another slice of toasted bread on top.