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Bánh Mì Style Hoisin Pork Fillet Baguette

Bánh Mì Style Hoisin Pork Fillet Baguette

Serves 2 | with Pickled Slaw, Mayo and Sriracha
4.0(25)
Recipe Development Team
Recipe Development TeamUpdated on April 01, 2026
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Calories
: 
857 kcal
Protein
: 
41.9g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Oats
  • Rye
  • Soya
  • Wheat
  • Barley
  • Egg
  • Mustard
  • Nuts
  • Sesame
  • Walnuts
  • Lupin
  • Milk
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains: Cereals containing gluten, Oats, Rye, Soya, Wheat, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)

2 unit(s)

Garlic Clove

300 grams

Whole British Pork Fillet

20 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Red Chilli

2 unit(s)

Spring Onion

120 grams

Sliced Carrot and Cabbage Mix

15 milliliter(s)

Rice Vinegar

30 grams

Hoisin Sauce

(Contains: Soya)

32 grams

Mayonnaise

(Contains: Egg, Mustard)

16 milliliter(s)

Sriracha Sauce

Not included in your delivery

1 tsp

Sugar for Pickling

Energy (kJ)3584 kJ
Energy (kcal)857 kcal
Fat41.3 g
of which saturates12.9 g
Carbohydrate76.6 g
of which sugars16.5 g
Dietary Fibre7.5 g
Protein41.9 g
Salt4.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Baking Tray
•Garlic Press
•Medium Bowl
•Large Frying Pan

Instructions

PDF
Bake the Baguette
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7.

b) Pop the baguette onto a baking tray.

c) Bake on the middle shelf of your oven until toasted and golden, 10-12 mins.

d) Once baked, allow to cool, 5 mins.

Marinate the Pork
2

a) While the bread bakes, peel and grate the garlic (or use a garlic press).

b) Slice the pork fillet into 0.5-1cm thick slices.

c) In a medium bowl, mix together the soy sauce and garlic, then add the pork slices and turn each slice to coat in the soy. Set aside to marinate. IMPORTANT: Wash your hands and equipment after handling raw meat.

Pickle the Coleslaw
3

a) While the pork marinates, thinly slice the red chilli.

b) Trim and thinly slice the spring onions.

c) Add the red chilli, spring onions, coleslaw mix, rice vinegar and the sugar (see pantry for amount) to a medium bowl.

d) Add a pinch of salt, mix together and set aside to pickle.

Cook the Pork
4

a) Next, heat a large frying pan on medium-high heat with a drizzle of oil. 

b) Once hot, fry the pork slices for 3-4 mins on each side. Cook in batches if necessary.

c) 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.

Build the Bánh Mì
5

a) Once the baguette has cooled slightly, slice it in half lengthways.

b) Spread the lid and base with mayonnaise.

c) Top the base with the pickled slaw, hoisin pork slices and chilli. Drizzle over the sriracha sauce.

Finish and Serve
6

a) Sandwich on the baguette lid, slice in half widthways and share between 2 plates.

b) Serve any remaining pickled slaw next to your bánh mì inspired pork baguette to finish.

Enjoy!

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