Crusty baguette with lemongrass pork, quick-pickled vegetables, herbs and Olé sriracha mayo.
Serves: 4 | Prep: 20 min | Cook: 10 min
Ingredients
- 1 carrot and ½ daikon (or 1 cucumber), cut into matchsticks
- ¼ cup rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- 400 g pork mince
- 1 tbsp lemongrass paste
- 1 tbsp fish sauce
- 1 tsp brown sugar
- ⅓ cup mayonnaise
- 2 tbsp The Flavorsmith Olé Sriracha
- 4 short baguettes or crusty rolls
- Fresh coriander, mint and sliced cucumber
Method
- Mix the vinegar, sugar and salt until dissolved. Toss with the carrot and daikon and leave 15 minutes.
- Mix the pork with the lemongrass, fish sauce and brown sugar. Fry in a hot pan, breaking it up, until browned and slightly crispy.
- Mix the mayonnaise and Olé.
- Split and lightly toast the baguettes. Spread with Olé mayo.
- Fill with pork, drained pickles, cucumber and lots of herbs.
Chef's tip: The bread should be crisp outside and soft inside — warm it in the oven for 3 minutes.