Tangy BBQ Pork Sandwich with Apple and Bell Pepper

A flavorful pork sandwich featuring a tangy BBQ sauce made with ketchup, fresh orange juice, and apple cider vinegar. Enhanced with sautéed onions, red bell peppers, and crisp green apple slices for a balanced sweet and savory bite.

Steps

1. In a small saucepan, combine ketchup, BBQ American sauce, fresh orange juice, apple cider vinegar, water, sugar, salt, pepper, dried thyme, and bay leaf. Simmer gently for 10-15 minutes until slightly thickened, then remove bay leaf and set sauce aside. 2. Heat cooking oil in a pan over medium heat. Sauté sliced onions and red bell peppers until softened, about 5 minutes. 3. Add sliced pork to the pan and cook until browned and cooked through, about 6-8 minutes. 4. Pour half of the prepared BBQ sauce over the pork and vegetables, stir to coat and heat through. 5. Slice the bread roll and toast lightly if desired. 6. Spread a thin layer of remaining BBQ sauce on the bread. 7. Layer the cooked pork, onions, and bell peppers on the bread, then top with thin slices of green apple for a fresh crunch. 8. Close the sandwich and serve immediately.

Pork (sliced) - 150 g Tương cà ketchup - 100 g BBQ American sauce - 25 g Onion - 40 g (thinly sliced) Red bell pepper - 20 g (thinly sliced) Green apple - 20 g (thinly sliced) Fresh orange juice - 80 g Apple cider vinegar - 2 g Water - 36 g Sugar - 9 g Salt - 2 g Ground black pepper - 0.6 g Dried thyme - 0.3 g Bay leaf - 0.4 (about half a leaf) Cooking oil - 3 g Bread rolls or sandwich buns - 1 piece