Pork Bánh Mi Rolls with Saint Andrew
Looking for new ways to use our Saint Andrew - Szechuan, Blueberry & Habanero sauce? This Bánh Mi recipe is packed with deliciously marinated pork, tangy pickled veges and topped with vibrant fresh herbs.
We hope you enjoy it!
450g Pork Fillet
Saint Andrew - Szechuan, Blueberry & Habanero
2 Mini Baguettes
2-3 Tbsp Chicken Pâté
1 Cup Mayonnaise
1/2 Cucumber, Thinly Sliced
1 Red Chilli, Thinly Sliced
Mint, Finely Chopped
1 Carrot, Finely Sliced
150g Daikon Radish, Finely Sliced
1 1/2 tsp Salt
1 1/2 tsp Sugar
1/2 Cup White Vinegar
Start with marinating the pork: Remove the fillet from its packaging and pat dry using a paper towel. Trim any silver skin off and discard, then place the fillet into a ziplock bag. Pour 1/4 cup of the St Andrew Hot Sauce over the meat, push any air out from the zip lock bag (or airtight container) and close. Be sure to massage the sauce all over making sure to evenly coat the fillet, then refrigerate for at least 2 hours.
While the pork is marinating, prepare the veg and pickle. Thinly slice the carrot and daikon, adding to a 500ml jar. Add the remaining pickling ingredients, giving a good shake to dissolve the sugar and salt then set aside.
To a small bowl combine the mayo and 2 tsp of St Andrew. Cover and also refrigerate until needed.
Preheat your oven to 180°C.
Heat a non-stick pan or skillet over a medium to high heat and add a drizzle of olive oil. Next add the marinated fillet, browning on all sides. Place the pan into the preheated oven and continue to cook for 15- 20 minutes or until reaching an internal temp of 62°C. The cook time will depend on the size of your pork fillet.
When the pork is finished cooking, remove from the oven and set aside, loosely covering with tin foil and rest for 4-5 minutes.
To Build your Bánh Mi
Cut into the mini baguettes (not all the way through, leave a sort of hinge). Spread a good layer of pâté on to one side, and on the other, spread the St Andrew infused mayo. Fold in the thinly sliced cucumber, followed by the sliced pork fillet and pickled veg. Garnish with chopped mint, coriander, and a drizzle of St Andrew.