6+2+2

Easy Pork Pastrami Sandwich

Cure your own New Zealand pork pastrami with this incredibly easy recipe! You'll be amazed at the flavour it brings to your picnic sandwiches.

Easy
4
15 mins prep + 1hr curing
15 mins cook

2 New Zealand pork scotch fillet/ribeye steaks, 2cm thick

2 Tbsp Salt

4 Tbsp Brown sugar

1 Tbsp Smoked paprika

1 Tbsp Black pepper (New York cut), or ½ Tbsp cracked black pepper

1 Tbsp Coriander seeds, crushed in a pestle and mortar

8 slices Good quality rye or sourdough bread

1 Tbsp Mustard

2 Tbsp Mayonnaise

4 Large gherkin slices

4 Swiss cheese slices

2 Tomatoes, sliced

4 Lettuce leaves

Ingredients

2 New Zealand pork scotch fillet/ribeye steaks, 2cm thick

2 Tbsp Salt

4 Tbsp Brown sugar

1 Tbsp Smoked paprika

1 Tbsp Black pepper (New York cut), or ½ Tbsp cracked black pepper

1 Tbsp Coriander seeds, crushed in a pestle and mortar

8 slices Good quality rye or sourdough bread

1 Tbsp Mustard

2 Tbsp Mayonnaise

4 Large gherkin slices

4 Swiss cheese slices

2 Tomatoes, sliced

4 Lettuce leaves

Nutrition

No items found.
01
Cure the pork

Mix the salt and brown sugar in a shallow container. Place the pork steaks in the container and coat with the mixture. Leave to cure for 1 hour.

01
02
Pastrami rub

Mix the smoked paprika, black pepper and coriander together in a bowl. Wipe the cure mixture off the pork steaks and coat with the pastrami rub.

02
03
Pork – cook with the ‘6+2+2 method’

Add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes on one side. Flip the steaks and cook on the other side for two minutes. Remove the steaks from the pan and rest on a plate for at least two minutes.

03
04
Assemble

Slice the pork steaks thinly. Coat one side of each slice of bread with mustard and mayonnaise. Place one slice on a plate and layer with the sliced pork “pastrami”, swiss cheese, tomato, lettuce & gherkin.  Top with a second slice of bread with the mustard and mayonnaise side facing down.

04
05
05
Learn more about 6+2+2
Learn more about 6+2+2

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6+2+2

Easy Pork Pastrami Sandwich

Cure your own New Zealand pork pastrami with this incredibly easy recipe! You'll be amazed at the flavour it brings to your picnic sandwiches.

15 mins prep + 1hr curing | 15 mins cook
Easy
4

2 New Zealand pork scotch fillet/ribeye steaks, 2cm thick

2 Tbsp Salt

4 Tbsp Brown sugar

1 Tbsp Smoked paprika

1 Tbsp Black pepper (New York cut), or ½ Tbsp cracked black pepper

1 Tbsp Coriander seeds, crushed in a pestle and mortar

8 slices Good quality rye or sourdough bread

1 Tbsp Mustard

2 Tbsp Mayonnaise

4 Large gherkin slices

4 Swiss cheese slices

2 Tomatoes, sliced

4 Lettuce leaves

01
Cure the pork

Mix the salt and brown sugar in a shallow container. Place the pork steaks in the container and coat with the mixture. Leave to cure for 1 hour.

02
Pastrami rub

Mix the smoked paprika, black pepper and coriander together in a bowl. Wipe the cure mixture off the pork steaks and coat with the pastrami rub.

03
Pork – cook with the ‘6+2+2 method’

Add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes on one side. Flip the steaks and cook on the other side for two minutes. Remove the steaks from the pan and rest on a plate for at least two minutes.

04
Assemble

Slice the pork steaks thinly. Coat one side of each slice of bread with mustard and mayonnaise. Place one slice on a plate and layer with the sliced pork “pastrami”, swiss cheese, tomato, lettuce & gherkin.  Top with a second slice of bread with the mustard and mayonnaise side facing down.

05