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Crunchy Caramelised Pork Banh Mi Roll
Makes 10, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 5 | each | QBA Rustic Baguette White - cut in half |
| 15 | g | Knob of Ginger - peeled and minced |
| 8 | g | Garlic - peeled and minced |
| 150 | mL | Soy Sauce |
| 50 | mL | Fish Sauce |
| 180 | g | Palm Sugar-shaved finely |
| 1 | kg | Pork Fillet trimmed |
| 200 | g | ETA Mayonnaise |
| 50 | mL | Sriracha |
| 400 | g | Cucumber (sliced) |
| 400 | g | Carrot - grated |
| 10 | g | Mint |
| 10 | g | Coriander |
| 50 | g | Meadow Lea Spread |
Method
Step 1
Combine ginger, garlic, soy sauce, fish sauce and palm sugar in a medium bowl. Mix well.
Step 2
Add pork and coat thoroughly. Cover or transfer to an airtight container and marinate overnight in the fridge.
Step 3
Preheat the oven to 180˚C
Step 4
Combine Sriracha and ETA Mayonnaise in a small bowl and set aside.
Step 5
Heat the oil in a fry pan and caramelise the pork on all sides. Once golden, finish in oven for approx. 8-10mins.
Step 6
Rest the pork fillets for 10mins then slice thinly and set aside.
TO SERVE
Slice the half Rustic Baguette ¾ way through lengthways. Spread with the Meadow Lea spread. Load the Rustic Baguette with sliced pork, cucumber, carrot, mint, coriander and drizzle with Sriracha mayonnaise.
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