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Lemongrass pork banh mi

Australian Gourmet Traveller recipe for Lemongrass pork banh mi
Lemongrass pork banh mi

Lemongrass pork banh mi

Ben Dearnley
8
45M
30M
1H 15M

Ingredients

Pickled carrot
Lime and chilli mayonnaise

Method

Main

1.Pound garlic, chilli and lemongrass to a coarse paste in a mortar and pestle, transfer to a large bowl, add fish sauce and sugar, and stir to dissolve sugar. Add pork, turn to coat, cover and refrigerate, turning in marinade occasionally, until well-flavoured (overnight).
2.Meanwhile, for pickled carrot, stir vinegar, sugar, fish sauce, chilli and garlic in a saucepan over medium-high heat until sugar dissolves, then bring to the boil. Add carrot and shallot, transfer to a non-reactive container and refrigerate overnight.
3. Meanwhile, for lime and chilli mayonnaise, process yolks, garlic, chilli and vinegar in a food processor to combine, then with motor running, gradually add oil in a thin steady stream until thick and incorporated. Stir in lime rind and juice, season to taste and refrigerate until required.
4.Preheat a barbecue or char-grill pan to medium-high heat. Drain pork (reserve marinade), drizzle with a little oil and barbecue, turning occasionally and basting with marinade, until browned and just cooked through (20-25 minutes). Transfer to a tray and rest for 10 minutes, then thickly slice across the grain.
5.To serve, spread roll bases with pâté, top with sliced pork, pickled carrot, herbs and lettuce. Spread roll tops with lime and chilli mayonnaise, sandwich and serve.

This recipe is from the January 2012 issue of .

Drink Suggestion: Perfumed pilsner-style lager. Drink suggestion by Max Allen

Notes

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