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Caramelised Pork Roll

Crunchy Caramelised Pork Banh Mi Roll

artisan, australian, mayonnaise, pork, spreads
Transport yourself to Hanoi with this Vietnamese inspired crunchy caramelised pork roll. The contrast between the fresh herbs crunchy roll and tender pork and kick of Sriracha, will make this an all time favourite in your recipe repertoire.

Ingredients

Serves:
  • 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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  • About
    • Our Brands
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  • Products
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    • Breakfast
    • Desserts
    • Entrees
    • Lunch
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    • Salad
    • Shared Plates
    • Sides
    • Starters
  • Resources
    • How To
    • Tips and Tricks
    • Trends
  • Promotions
    • The BIG DEAL!
  • Expert Hub
    • Your Bakery Hub
    • Your Industrial Hub