Crunchy Caramelised Pork Banh Mi Roll
10
Ingredients
- 5 each QBA Rustic Baguette White - cut in half (Quality Bakers Artisan Par Baked Bread Rustic White Baguette 320 g x 14 4.48 kg)
- 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 (Eta Mayonnaise 21kg)
- 50 mL Sriracha
- 400 g Cucumber (sliced)
- 400 g Carrot - grated
- 10 g Mint
- 10 g Coriander
- 50 g Meadow Lea Spread (Meadow Lea Original Table 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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