Pork Meatball Bánh Mì
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Pork Meatball Bánh Mì

with Mushroom Pâté, Pickled Slaw and Coriander

Family Friendly
Calorie Smart
Cereals containing gluten

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.

Preparation Time35 minutes
Cooking time30 minutes


serving amount

22 milliliter(s)

Rice Vinegar

120 grams

Coleslaw Mix

3 unit(s)

Garlic Clove

15 grams

Ginger, Garlic & Lemongrass Puree

10 grams


(Contains Cereals containing gluten)

240 grams

British Pork Mince

1 unit(s)

SlooOW Stone Oven White Baguette

(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)

80 grams

Sliced Mushrooms

1 bunch(es)


50 grams

Cream Cheese

(Contains Milk)

50 grams

Baby Leaf Mix

Not included in your delivery

½ tsp


1 tbsp


¼ tsp


1 tbsp

Water for the Breadcrumbs


Nutritional information

Energy (kJ)2296 kJ
Energy (kcal)549 kcal
Fat33.9 g
of which saturates13.8 g
Carbohydrate30.9 g
of which sugars12.8 g
Protein29.3 g
Salt2.29 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Mixing Bowl
Garlic Press
Medium Bowl
Baking Tray



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

In a medium bowl, combine the rice wine vinegar, sugar (see pantry for amount) and a pinch of salt. Add the slaw mix, toss to coat, then set aside to pickle.

Peel and grate the garlic (or use a garlic press).

In another medium bowl, combine the ginger, garlic & lemongrass puree, breadcrumbs, honey, salt and water for the breadcrumbs (see pantry for all amounts). Add the pork mince and half the garlic, season with pepper, then mix together with your hands.


Roll the pork mixture into evenly-sized balls, 5 per person. IMPORTANT: Wash your hands and equipment after handling raw mince.

Pop the meatballs onto 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, halve the baguette and pop onto a medium baking tray.

Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.


Meanwhile, roughly chop the mushrooms.

Heat a drizzle of oil in a medium frying pan on high heat. 

When hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.

In the meantime, roughly chop the coriander.


Add the remaining garlic to the mushroom pan and cook for 30 secs more.

Remove from the heat and allow to cool slightly.

When the mushrooms have cooled slightly, add to a blender with the cream cheese. Season with salt and pepper. Blitz until smooth - this is your mushroom pâté!


Once cooled slightly, slice the baguettes through the middle. Spread the mushroom pâté over the cut sides.

Fill with a handful of pickled slaw, the pork meatballs and a sprinkling of coriander. 

Sandwich on the baguette lids and share between your plates.

Add the baby leaves and remaining coriander to the pickled slaw bowl. Add a drizzle of olive oil, then toss to coat. Serve alongside your bánh mì.