Ingredients

Method

• 2 T honey
• 1 T Thai seven spice
• 3 T rice wine vinegar
• 1 T fish sauce
• 1 garlic cloves, crushed
• 200 g pork fillet, very finely sliced
For the pickled carrots:
• 3 T rice wine vinegar
• 1 t sugar
• 1 t salt
• 1-2 carrots, sliced julienne or grated
For serving:
• 2 baguettes, halved lengthways
• Fresh coriander, a handful
• Small cucumbers, shaved into ribbons
• 1 lime, juiced
• 1 T sriracha sauce
• 1/2 cup mayonnaise
• 2 red chillies, sliced

Method

Ingredients

Combine the honey, Thai seven spice, rice wine vinegar, fish sauce, garlic and pork. Cover and marinate for 2 hours or overnight.

To make the pickled carrots, mix the rice wine vinegar, sugar and salt. add the carrots and allow to pickle for a few hours.

Fry the pork over a medium heat for 1 minute on each side until lightly golden and cooked through.

To serve, slice open the baguette halves and stuff each with pickled carrot, cucumber ribbons, top with a few pork slices and some coriander. Combine the lime juice, sriracha and mayonnaise and spoon over each sandwich. Top with sliced chillies if you like.

See more Asian inspired dishes here.