Chilli, Szechuan Pork Banh Mi

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Chilli, Szechuan Pork Banh Mi

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February 21, 2017

  • Yields: 4 Serves


8 Chilli Szechuan Pork (See Weber Recipe)

4 Vietnamese Baguettes or Crusty White Bread Rolls

4 tbsp Pork Pate, optional

1 Lebanese cucumber, peeled into ribbons

1/2 cup Coriander leaves

2 tsp Sriracha sauce

2 tsp Light Soy Sauce

Kewpie mayonnaise, to serve

Pickled Carrot

1/4 cup White vinegar

1/2 tsp Salt

1/4 cup Caster Sugar

1 Large Carrot, peeled, finely cut into matchsticks


To make the pickled carrot. In a saucepan, combine the vinegar, salt and sugar. Bring to the boil on a side burner or stove top. Once boiling remove the saucepan from the heat. Add the carrot matchsticks. Set aside until required.

Slice the pork into bite size pieces.

Split the bread rolls in half. Spread the pate on one of the cut sides. Top with the coriander leaves and cucumber ribbons. Drain the pickled carrots and place on top. Place a layer of the spare rib slices on the roll. Finish off with a drizzle of Sriracha, mayonnaise and light soy sauce.