Pork Banh Mi

Difficulty Easy | Serves 4 | Prep 20 mins | Cook 15 mins

Ingredients

Scotch fillet / Ribeye

  • 300g New Zealand pork fillet, cut into strips

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  • 3 Tbsp hoisin sauce plus extra to spread onto baguette

  • 2 Tbsp fish sauce

  • 2 Tbsp soy sauce

  • 1 clove garlic, crushed

  • Black pepper

  • ½ Tbsp sesame oil

  • 1 Tbsp canola oil

  • 1 cup julienned daikon

  • 1 carrot, julienned

  • 8 Tbsp rice wine vinegar, divided in 2 quantities

  • 2 tsp sugar, divided

  • Salt

  • 2 cups coriander

  • 1 French baguette, cut into lengths (and sliced in half)

  • Mayonnaise (to spread onto baguette)

  • Optional - Sriracha sauce (to mix with mayo)


Note

  • Marinade the pork the night before if you have time

Method

Marinade pork
Coat the pork with the hoisin, fish sauce, soy sauce, garlic, pepper, sesame oil, and canola oil. Leave to marinate overnight in the fridge or for at least 15 mins.

Make the daikon vinegar mix
In a small bowl, combine the daikon with 4 Tbsp rice wine vinegar, 1 tsp sugar, and salt. Set aside.

Make the carrot vinegar mix
In another bowl, combine the carrot with 4 Tbsp rice wine vinegar, 1 tsp sugar, and salt. Set aside.

Cook the pork using the 6+2+2 method
Heat a grill skillet and coat with oil. Transfer the steaks to the hot skillet, reserving the leftover marinade for later. Cook the steaks on one side for 6 mins, then on the other side for 2 mins. Remove from the heat and rest for 2 mins before serving or cutting.

Assemble the baguette and serve
Toast baguette if desired.
Spread mayonnaise (or a mix of mayonnaise and sriracha) on bottom half and hoisin sauce on top half.
Assemble the baguette sections with coriander, daikon, carrot, and the pork.

From our friends at pork.co.nz