Asian

Caramelised pork Banh Mi
1. 

These are Vietnamese sandwiches

450-680g pork tenderloin
3 tbsp fish sauce
2 tbsp maple syrup
1 tbsp brown sugar
2 tbsp soy sauce
Half tsp sesame oil
2 garlic cloves
1 slice ginger minced
1 spring onion sliced thinly
Half tsp black pepper
2 tbsp vegetable oil
1 loaf sweet French baguette or French bread sandwich rolls. 
red leaf lettuce
pickled carrot and radishes (see below)
sliced jalapeno chilli 
peppers
coriander
pate (optional, but recommended)
mayonnaise

Cut the tenderloin across the grain of the meat into 1cm pieces. Flatten each piece to an even half cm between two pieces of cling film using a meat pounder or rolling pin.

Mix ingredients from fish sauce to black pepper, taste and adjust the seasoning - it should be sweet and savoury, so add more soy, salt or sesame oil as you like. Add marinade to the meat and use your hands or large spoon to make sure all of the pieces of meat are coated in marinade. Marinate for 10-30 minutes.

You can cook the pork outdoors on the BBQ, or on a grill pan, but it needs to be high heat. Add vegetable oil to the meat and stir to coat. Sear the first side of meat until very dark brown on one side, then flip and sear on the second side. Be careful not to overcook it. The meat is thin, so it cooks quickly - one or two minutes on each side.

To assemble the sandwiches, slice the baguette and spread mayonnaise on one side, pate on the other. Add the lettuce, meat, pickled vegetables, coriander and peppers and dig in.

Pickled Carrots and radishes

110g baby carrots, peeled
1 bunch red radishes
120ml water
240ml apple cider vinegar
1 tbsp salt
2 tbsp sugar

Slice the carrots and radishes into quarters lengthwise (or sixths for thicker ones). Mix all ingredients together. Taste for seasoning. Leave to stand as little as an hour or up to overnight. They keep for several days.

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