JAMIE OLIVER’S BANH MI

Now I know what you might be thinking, how in the hell did we have leftovers from that SousVide pulled pork dinner party? The answer was I just made way too much for seven people. This meant dinner for the next day and luckily enough a few days before “Save With Jamie” was on the television, this recipe popped into my mind. The only ingredient I didn’t have and had to buy was some fresh coriander. I hope you enjoy.

INGREDIENTS

– Left Over Pulled Pork

– Sweet Chilli Sauce to Coat the Pork

– Fresh Baguettes

– 1 Carrot

– 1 Cucumber

– 1 ¼ Cabbage

– 1 Tbsp Golden Caster Sugar

– 3 Tbsp Brown Malt Vinegar

– ½ Bunch of Fresh Coriander

– 1 Fresh Red Chilli

METHOD

First you want to make the pickle. To do this cut the carrot and cucumber into matchsticks, shred the cabbage and place into a large bowel. Sprinkle over the golden castor sugar, brown malt vinegar, a good pinch of salt and mix to combine. Don’t make this too far in advance because you want the vegetables to stay semi crisp.

Next throw the pork into a large fry pan with a splash of olive oil and fry for five minutes or until crispy and hot through. Toss in the sweet chilli sauce for the last-minute so that the pork gets nicely caramelised and sticky. Thinly slice the red chilli. Half the baguettes lengthwise (try to heat them up either in the oven of microwave) and butter to your liking. Squeeze out and discard the excess salty liquid from the pickled veg and pile into the baguette. Top with crispy caramelised pork, fresh chilli and coriander leaves. Hope you enjoy.

Full Credit to Jamie Oliver and “Save with Jamie”