For the roast pork:
1 kg boneless pork roast (smoked, if you prefer)
15-30 ml olive oil
Salt and pepper
Heat the oven to 180℃. Place the pork in an oiled roasting tray or pan (fat side up), then brush with olive oil and season generously with salt and pepper. Roast for 1.5 hours at 180℃, then remove from the oven, cover with foil, and leave to cool and rest. Slice as thinly as you can.
For the pickled red onion:
125 ml (½ cup) white wine vinegar
125 ml (½ cup) water at room temperature
15 ml (1 tablespoon) sugar
7,5 ml (½ tablespoon) salt
5 ml (1 teaspoon) whole peppercorns
1 ml (¼ teaspoon) crushed dried chili flakes
2,5 ml (½ teaspoon) mustard seeds
1 red onion, peeled and finely sliced into half-moons or rounds
In a medium-size jug, mix the vinegar, water, sugar, salt, peppercorns, chili flakes and mustard seeds. Stir until the salt and sugar has dissolved. Pack the sliced onions tightly into a clean jar, then top with the pickling liquid. Cover with a lid, then let it stand for at least an hour before serving or refrigerate and use within a week.
For the horseradish cream:
250 ml thick sour cream
30 ml (2 tablespoons) prepared horseradish
10-15 ml Dijon mustard
Mix all the ingredients together and set aside to top the sandwiches.
For the sandwiches:
8 slices dense rye bread, buttered
A bunch of rocket leaves
Horseradish cream (see above)
Roasted pork slices (see above)
Pickled red onion (see above)
Arrange the bread on plates, then top with rocket leaves, horseradish cream and a generous heap of roasted pork and pickled red onion. Serve at room temperature, with a chilled glass of Spier Seaward Chardonnay.