Vietnamese Pork Rolls
- Andrew Gallagher
1eachCrusty bread roll
2tbspMayonnaise, reduced fat
70gBBQ pork slices
3tbspPickled grated carrot
- Cut each bread roll almost in half.
- Cover bottom part of the roll with cucumber, making sure the slices show when the roll is closed.
- Top with pickled carrot and then BBQ pork.
- Add fresh coriander and a generous portion of mayonnaise.
Pre cooked traditional BBQ pork is readily available at Asian butchers and grocers. Alternatively you could make your own using a hoisin style marinade and roasting the pork slowly in the oven. For pickled carrots, peel and coarsely grate or chop carrots into thin straws and then place in combined pickling ingredients at least over night in the refrigerator. Pickling (for about 6 large carrots) White vinegar, 2.5 cups Fish sauce , 0.25 cup Water, 2 cups Sugar, 0.25 cup Sweet chilli, 0.25 cup