This is a very common western dish, usually made on Mondays, using the left-over pork roast from the traditional Sunday roast. Don’t worry if you haven’t had a traditional roast on Sunday, use freshly cooked pork instead. It is popular with both children and adults, though be careful not to be too heavy-handed with the paprika and cayenne pepper. The recipe as printed here will only take 20 minutes in total including preparation. Get soft, fresh hamburger buns for the best result.
| Ingredients | Serves 4 |
| Butter (margarine) | 50 gm |
| Worcestershire sauce | 60 ml |
| Lemon juice | 2 tbspns |
| White sugar | 2 tbspns |
| Paprika | ¼ tspn |
| Salt | 1/8th tspn |
| Cayenne pepper | 1/8th tspn |
| Boneless pork, cooked and cubed | 225 gm |
| Hamburger buns | 4 |
Cooking Method
Melt butter (or margarine) in a large saucepan over medium heat. Add the Worcestershire sauce, lemon juice, sugar, paprika, salt and cayenne pepper. Mix together and slowly bring mixture to a boil, stirring often. Now add the cooked pork and let simmer just until pork is heated through. Divide into four equal portions and spoon into each hamburger bun. Serve with plenty of tissues!
