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|5||each||QBA Rustic Baguette White - cut in half|
|15||g||Knob of Ginger - peeled and minced|
|8||g||Garlic - peeled and minced|
|180||g||Palm Sugar-shaved finely|
|1||kg||Pork Fillet trimmed|
|200||g||Praise Whole Egg Mayonnaise|
|400||g||Carrot - grated|
|50||g||Meadow Lea Spread|
Combine ginger, garlic, soy sauce, fish sauce and palm sugar in a medium bowl. Mix well.
Add pork and coat thoroughly. Cover or transfer to an airtight container and marinate overnight in the fridge.
Preheat the oven to 180˚C
Combine Sriracha and mayonnaise in a small bowl and set aside.
Heat the oil in a fry pan and caramelise the pork on all sides. Once golden, finish in oven for approx. 8-10mins.
Rest the pork fillets for 10mins then slice thinly and set aside.
Slice the half Rustic Baguette ¾ way through lengthways. Spread with the Meadow Lea spread. Load the Rustic Baguette with sliced pork, cucumber, carrot, mint, coriander and drizzle with Sriracha mayonnaise.
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