Crispy Pork Banh Mi

Ingredients (Serves 1): 

• 65g Baguette
• 100g Pork Steak (Lean) (Raw)
• 40g Cucumber
• 50g Carrots
• 20ml Hoisin Sauce
• 10g Kewpie Sriracha Mayonnaise

Flavour Boosters:

• Fresh Chilli, to taste
• Coriander, to taste
• Sugar Free Tomato Sauce, 1 tsp
• Fresh Ginger, 0.5 tsp
• Garlic, 0.5 clove

Directions:

• Prepare pork steak: slice into 2cm thick pieces and set aside.
• Prepare vegetables: thinly slice cucumber, grate carrot, mince garlic and grate ginger.
• Roughly chop coriander and chilli.
• In a bowl combine hoisin, tomato sauce, ginger and garlic. Add pork and combine with sauce. Leave to marinate overnight or for at least one hour.
• Heat a medium-sized pan over medium heat and apply a light spray of oil, if necessary.
• Once hot, add pork and cook for 3-4 minutes each side, until edges are crisp and pork is cooked through.
• Prepare banh mi: slice baguette down the middle and top with kewpie, cucumber, carrot, cooked pork, chopped coriander and chilli 

*Ingredients can be stored in a separate air- tight container and kept in the fridge for 3-4 days. We recommend assembling banh mi at time of consumption.

Calories: 373 | P: 30g | F: 7g | C: 47g