Crunchy Caramelised Pork Banh Mi Roll

Goodman Fielder Food Service
Crunchy Caramelised Pork Banh Mi Roll

Crunchy Caramelised Pork Banh Mi Roll

Posted on 20th October 2015
Transport yourself to Hanoi with this Vietnamese inspired crunchy caramelised pork roll. The contrast between the fresh herbs crunchy roll and tender pork and kick of Sriracha, will make this an all time favourite in your recipe repertoire.
Makes 10, scale as needed.


5 each QBA Rustic Baguette White - cut in half
15 g Knob of Ginger - peeled and minced
8 g Garlic - peeled and minced
150 mL Soy Sauce
50 mL Fish Sauce
180 g Palm Sugar-shaved finely
1 kg Pork Fillet trimmed
200 g ETA Mayonnaise
50 mL Sriracha
400 g Cucumber (sliced)
400 g Carrot - grated
10 g Mint
10 g Coriander
50 g Meadow Lea Spread


Step 1

Combine ginger, garlic, soy sauce, fish sauce and palm sugar in a medium bowl. Mix well.

Step 2

Add pork and coat thoroughly. Cover or transfer to an airtight container and marinate overnight in the fridge.

Step 3

Preheat the oven to 180˚C

Step 4

Combine Sriracha and ETA Mayonnaise in a small bowl and set aside.

Step 5

Heat the oil in a fry pan and caramelise the pork on all sides. Once golden, finish in oven for approx. 8-10mins.

Step 6

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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An easy to prepare meal. Marinate the pork overnight over night for best results.

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