Fragrant Sach Ko Ang Inspired Pork Kofta Baguette
with Sweet Chilli Sauce, Pickled Carrot Salad and Peanuts
A lasting French influence means Cambodia, like Vietnam, eats more bread than almost every other country in Asia. A French style baguette is most popular, which is what we've filled with deliciously fragrant pork koftas, with flavours inspired by the Cambodian street food dish sach ko ang. Though typically made with diced beef, we've made pork koftas to carry the flavour!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Carrot
15 milliliter(s)
Rice Vinegar
10 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
22 grams
Ginger, Garlic & Lemongrass Puree
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Pork Mince
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains: Wheat, Cereals containing gluten, Soya, Oats, Rye, Barley May contain traces of: Nuts, Sesame, Walnuts, Lupin, Milk)
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Sesame, Walnuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Hazelnuts, Brazil nuts)
50 grams
Baby Leaf Mix
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 tsp
Sugar
1 tbsp
Water for the Breadcrumbs
1 tbsp
Honey
2 tbsp
Mayonnaise
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.
In a medium bowl, combine the rice vinegar and sugar (see pantry for amount). Season with salt, then add the carrot ribbons. Toss to coat, then set aside to pickle.
In a large bowl, combine the garlic, soy sauce, ginger, garlic & lemongrass puree, breadcrumbs and the water for the breadcrumbs (see pantry for amount), then add the pork mince. Season with salt and pepper and mix together with your hands.
Shape into mini sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the koftas on a large baking tray.
When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Next, bake the baguette on the middle shelf of your oven until toasted and golden, 10-12 mins.
Once baked, allow to cool slightly.
Meanwhile, crush the peanuts in the unopened sachet using a rolling pin.
When everything's ready, drizzle the honey (see pantry for amount) over the koftas and turn to glaze.
Add the baby leaves to the carrot pickle, along with a drizzle of oil. Toss to combine.
Slice the baguette to make two halves, then slice through the middle to open.
Share the baguette halves between your plates. Spread over the mayo (see pantry for amount). Fill with the koftas, drizzle over the sweet chilli sauce and add a handful of pickled salad and sandwich shut.
Serve the remaining pickled carrot salad alongside. Sprinkle over the peanuts to finish.
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