Another epic idea for using up our luscious leftover pulled pork is this take on Welsh rarebit which we spotted on the "Love pork" Facebook page. It sounded so delicious, we just had to give it a go!
First, we defrosted a 7oz portion of our pulled pork from last weekend's cook and mixed it with 2tbsp sun-dried tomato paste and a dash of Worcester sauce. We then mixed 2 egg yolks with 2tbsp Dijon mustard and 6oz of grated mature cheddar. We whisked the two egg whites lightly until they were slightly foamy.
Next, we divided the pork mixture evenly onto 6 lightly toasted pieces of sourdough bread.
We then added the whipped egg whites to the cheese mixture, added black pepper and mixed thoroughly.
We then spooned the cheese mixture over the porky toast and put them under the grill. We gave them a few minutes under a medium grill then whacked the heat up to full until the cheese mixture was bubbling and golden.
You do have to keep an eye on them at this stage...would be a tragedy of epic proportions if they got burnt!
