For the Pulled Pork:

For red cabbage slaw:

To assemble and finish:

  • Gouda cheese 150.0 g
  • Brioche Bun 10.0 pc


  1. For the Pulled Pork:

    • Rub the Pork Belly in KNORR Professional Paprika Puree.
    • Whisk KNORR Chicken Paste Bouillon into boiling water.
    • In a deep gastro tray add pork, chicken bouillon and crushed garlic.
    • Cover with baking parchment, foil and place in oven for 4 hours at 150c till the meat is falling apart.
    • Leave to cool slightly before pulling pork.
    • Combine with a little juices from gastro tray.
    • Fold through KNORRBarbecue Sauce.
  2. For red cabbage slaw:

    • Finely slice red cabbage, red onion, spring onion.
    • Julienne carrots on a mandolin.
    • Mix with HELLMANN's Real Mayonnaise.
  3. To assemble and finish:

    • Slice and toast Brioche rolls on solid top.
    • On base layer red cabbage slaw, Pulled Pork, sliced gouda.
    • Add bun top and toast with sandwich press.
    • Serve with a portion of fries.
Chef Inspiration