Grilled Pork Chili Crunch Banh Mi
The Vietnamese classic, the perfect sandwich. Now featuring our garlic chili crunch.
INGREDIENTS:
- 250 g pork, minced or thinly sliced
- 1 tbsp shallot
- 1 tbsp minced garlic
- 1 tbsp fish sauce
- 1/2 tbsp sugar
- 1/2 tsp pepper
- 1 tbsp caramel sauce
- 1 ½ tsp oyster sauce
- 1 tbsp sesame seeds
- 1 pinch salt
- 1 egg
- 1 tsp sugar
- 1 tbsp pepper
- 100 ml oil
- 1 cucumber, cut into long slices
- 1 serrano or jalapeno pepper cut into slices on the diagonal
- pickles, chili, coriander
- maggi sauce
- 1/8 tsp five-spice powder
- 1 tbsp minced lemongrass
- carrot and daikon cut into thick slices
- SIJANG Chili Crunch
- baguettes (enough for 2 sandwiches)
DIRECTIONS:
- Combine pork, fish sauce, shallot, garlic, sugar, pepper, caramel sauce, oyster sauce, five spice, salt, pepper in a bowl
- Make mini patties of the pork mixture
- Grill or use a skillet on medium-high heat to cook pork patties, flipping as needed
- Cut baguettes open, place grilled pork, cucumber, cilantro, jalapeno, carrot + daikon, and pate in the sandwich
- Drizzle SIJANG Chili Crunch over top and enjoy!