Ingredients
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1 (410 g) can diced tomatoes, drained a little (or a lot, depending on the amount of liquid, see UPDATE notes above)
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1/2 cup tomato ketchup
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1/4 cup chicken stock (perhaps use only if mixture seems too dry, see UPDATE notes above)
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1 teaspoon Dijon mustard
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1 -2 tablespoon soy sauce
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1 tablespoon chopped fresh parsley
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1 teaspoon brown sugar
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1 teaspoon ground cumin
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1 teaspoon chili powder or 1 teaspoon chili paste
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440 g bought Chinese barbecue pork, shredded (or any other cooked meat, if you prefer)
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4 large bread rolls
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1/2 cup sour cream or 1/2 cup sour cream, to taste
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inner iceberg lettuce leaf
Instructions
- Put the tomatoes, ketchup, stock, mustard, soy, parsley, sugar, cumin and chilli powder in a heavy-bottomed pan. Stir and gently cook until the mixture is thick and fragrant.
- Add the pork, stir well and briefly cook to heat through.
- When the sauce is almost ready, heat the bread rolls in a preheated oven. Then slice them in half and top each half with lettuce, and the bottom half of each roll with a quarter of the pork mixture and a good dollop or two of the sour cream. Press down the top and serve with plenty of serviettes on the side.