Pork Banh Mi with Sriracha Mayo and Shallot Jam
- Prep time: 35 minutes
- Calories: 750
- 120 g of Shallot
- 1 of Garlic Clove
- 2 of Spring Onion
- 1 Small Bunch of Coriander
- 300 g of Pork Mince
- 4 Tbsp of Mayonnaise
- 1 Tbsp of Balsamic Vinegar
- 1 2 Pack of Vietnamese Baguette
- 1 of Carrot
- 1 3g Pack of Sugar
- 1 of Lebanese Cucumber
- 1 Tbsp of Sriracha Sauce
Prepare Ingredients:Preheat oven to 200°C. Peel and mince shallots and garlic. Use a vegetable peeler to peel the cucumber into ribbons. Trim and discard roots of the spring onion then thinly slice. Pick coriander leaves, discarding stems. Grate the carrot. Pat pork dry with paper towel.
Roll & Cook Meatballs:In a bowl, add 1⁄2 the spring onion, garlic and pork. Season with salt and pepper. Using your hands, mix until fully combined. Form mixture into 10-12 balls and arrange in a single layer on a lined baking tray. Bake meatballs, about 7-10 minutes or until cooked through, then set aside. Leave oven on for step 4.
Make Shallot Jam:While meatballs bake, heat vegetable oil in a medium pan over medium-high heat. When oil is shimmering, add shallot and cook until soft, 3-4 minutes. In a small bowl or container, combine balsamic vinegar, sugar and 1 Tbsp water, stirring until well combined. Add to shallots. Cook until liquid has reduced and shallots are browned, about 1 minute more.
Warm Baguettes:Cut baguettes in half lengthwise, taking care not to cut through. Wrap baguettes in foil and place in oven to warm through, about 5 minutes.
You Plate It:Mix mayo and sriracha (to taste, see tip) together in a small bowl. Spread sriracha mayo inside baguettes. Add cucumber ribbons, grated carrot and meatballs, then top with shallot jam, and scatter with the coriander. Enjoy!