Bahn Mi Inspired Pork Ciabattas

Name: Bahn Mi Inspired Pork Ciabattas with Pickled Salad and Chilli
Total time: 25 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 15 grams Sriracha Sauce; 300 grams Whole British Pork Fillet; 4 unit(s) Ciabatta; 24 milliliter(s) Reduced Sodium Soy Sauce; 120 grams Coleslaw Mix; 2 unit(s) Garlic Clove**; 1 unit(s) Red Chilli; 15 milliliter(s) Rice Vinegar; 1 unit(s) Spring Onion; 32 grams Hoisin Sauce; 100 grams Radishes; 1 tsp Sugar for the Pickle; 1 tbsp Mayonnaise

with Pickled Salad and Chilli

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For the days when you just need a bit of balance, this healthy recipe is bound to hit the spot. Not only does it look good, but it'll also make you feel good too.

Tags:

Flexitarian

Allergens:

Cereals containing gluten

•Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

15 grams

Sriracha Sauce

300 grams

Whole British Pork Fillet

4 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

24 milliliter(s)

Reduced Sodium Soy Sauce

(Contains: Cereals containing gluten, Soya)

120 grams

Coleslaw Mix

2 unit(s)

Garlic Clove**

1 unit(s)

Red Chilli

15 milliliter(s)

Rice Vinegar

1 unit(s)

Spring Onion

32 grams

Hoisin Sauce

100 grams

Radishes

Not included in your delivery

1 tsp

Sugar for the Pickle

1 tbsp

Mayonnaise

Nutritional information

Energy (kcal)933 kcal

Energy (kJ)3905 kJ

Fat42.6 g

of which saturates12.9 g

Carbohydrate97 g

of which sugars16.2 g

Dietary Fibre6.9 g

Protein43.9 g

Salt4.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Bowl

•Garlic Press

•Grill Pan

•Baking Sheet with Baking Paper

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7. Peel and grate the garlic (or use a garlic press). Slice the pork fillet into 1/2-1cm thick slices. Mix the soy sauce and garlic in a medium bowl, add the pork and turn each slice to coat in the soy. Set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw meat.

In the meantime, trim and thinly slice the radishes, then add them to a medium bowl with the coleslaw mix. Pour in the vinegar and the sugar (see ingredients for amount). Add a pinch of salt, mix together and set aside to pickle.

Trim and thinly slice the spring onion. Thinly slice the chilli. Cut the ciabatta rolls in half.

Heat a large frying pan on medium-high heat with a drizzle of oil. Fry the pork slices for 3-4 mins on each side. Cook in batches if necessary. For the last min, pour the hoisin sauce over the pork and gently stir to coat. IMPORTANT: The pork is cooked when no longer pink in the middle.

Meanwhile, place the ciabatta halves, cut-side up, on a lined baking tray and warm on the middle shelf of your oven for 2-3 mins.

Spread the ciabatta lids and bases with mayonnaise, if you have any (see ingredients for amount), or butter. Top the base with the pickled salad, pork slices, chilli and spring onions. Add a drizzle of sriracha and top with the bun lid. Serve any remaining pickled salad next to your bahn mi-inspired pork ciabattas.