BBQ Sloppy Dogs
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Prep Time
15 MINS
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Cook Time
35 MINS
- KCals 417
- Carbs 44G
Ingredients
- low-calorie cooking spray
- 1 red onion, peeled and finely sliced
- 2 garlic cloves, peeled and crushed
- 1 red pepper, deseeded and diced
- 150 ml boiling water
- 1 pork or chicken stock cube
- 500 g 5% fat pork mince
- 2 tbsp BBQ seasoning
- 1 tsp smoked paprika
- 1 tsp garlic granules
- 200 g passata
- 200 g chopped tomatoes
- 2 tsp Henderson's relish
- 2 tsp granulated sweetener
- 2 tbsp purée
- 6 finger rolls, approx. 70g each
- 100 g reduced-fat Cheddar cheese, finely grated
- 1/2 medium carrot, peeled and julienne
- 60 g sandwich gherkins, finely sliced lengthways
- 50 ml pickle juice
Instructions
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Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the garlic, pepper, and half of the onion, then fry for 5 minutes. Dissolve the stock cube into the water, stirring to combine, then pour into the pan.
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Fry for 5 minutes — the onions will be soft, and the liquid reduced to a glossy coating.
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Add the pork mince and fry for 5 minutes, until browned on all sides. Add the BBQ seasoning, paprika, and garlic granules. Stir to coat the pork mince.
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Add the chopped tomatoes, passata, sweetener, Henderson's relish, and tomato purée. Mix well and simmer for 10-15 minutes. It should be rich, reduced, and thick. Remember, this is served in a bun — so if the sauce is still runny, reduce it further.
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To a bowl, add the carrot, gherkins, and remaining onion. Pour over the pickle juice and leave to one side while the pork mince finishes cooking.
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Preheat the grill. Slice the buns down the middle and line up on the baking tray. Then spoon the pork mix into the buns and top with the grated cheese.
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Place the tray under the grill for a few minutes until the cheese is melted. Serve with a little of the pickled slaw.