Not just any old hog roast sarnie, but the ultimate Slimming World hog roast sarnie including tender roast pork on a base of stuffing and pease pudding, topped with apple sauce and gravy. Yum! And all for a positively saintly 2 syns!
Growing up in Sunderland there was a chain of well known pork shops throughout the city and I loved their roast pork dips. Back in the day they were simply called “pork dips” and not the more fancy “hog roast” that they are titled with today. These pork dips were positively heavenly, mainly due to the inclusion of pease pudding as well as the more usual stuffing. If you haven’t had a pork dip that includes pease pudding you haven’t lived! Every pork dip I’ve had since I left Sunderland has paled in comparison, not one has included the pease pudding. (Except those I’ve made myself of course!)
Now, what you may not know is that pease pudding is free on Slimming World. Yes, you heard right, free! With that in mind, there was no way my Slimming World Hog Roast Sarnie was going to miss out on it. I now live in Weardale, still firmly part of the North East, so though I could make my own, I didn’t because in this part of the world syn free pease pudding is both widely available and cheap. If however, you are reading this and you live where you can’t source this divine concoction – or worse still have never heard of it – I found a syn free recipe for it on a blog called “Two Fat Vegetarians“. You could just leave it out of course, but then it would just be a Slimming World hog roast sarnie not The Ultimate Slimming World Hog Roast Sarnie!
- 17g Sage and Onion Stuffing Mix. ( I used Morrisons Savers which is 4 syns for 50g made up. Check the syn value with syns online if you are using any other make.)
- 40ml boiling water.
- 4 level teaspoons Original Bisto Powder.
- ½ pint stock made from a stock cube.
- 100g pease pudding (more if you like - it's a free food).
- 4 good handfuls of hot, slow roasted lean pork.
- 4 level tablespoons apple sauce.
- 4 Healthy extra wholemeal buns.
- Make up the stuffing by pouring the boiling water on the stuffing mix and leaving it to stand for 5 minutes to thicken.
- Meanwhile make the gravy. Mix the Bisto powder with a little cold water to make a smooth paste.
- Bring the stock to the boil and add the paste stirring constantly until it comes back to the boil and thickens.
- Turn the heat to low to keep warm.
- Put the pease pudding in a microwaveable bowl and heat in the microwave for 1 minute until warmed through.
- If your pork isn't hot you can warm it through in the gravy.
- Split the bread buns and spread ¼ of the pease pudding on the bottom of each bun.
- Divide the stuffing between the four buns and spread it over the pease pudding.
- Pile on the hot roast pork.
- Drizzle a little of the gravy over the top of the pork.
- Top with a tablespoon of apple sauce each.
- Take the top of each bun and dip the cut surface in the hot gravy before placing it on top of the sarnie.