Vietnamese honey charred pork
| Serves: | 4 |
Ingredients
- fresh coriander, to garnish
- a handful fresh mint
- 4 tbsp cream cheese
- 2 Rusticata loaves or baguettes, halved lengthwise and cut in half
- 75 g radishes, very thinly sliced
- 1-2 carrots, peeled and cut into thin ribbons using a vegetable peeler
- 1 tsp Thai 7 spice
- 2 tsp salt
- 3 tbsp Canola oil
- 50 ml rice wine vinegar
- 1 tsp garlic, crushed
- 2 1/2 tbsp rice wine vinegar
- 2 tsp soy sauce
- 1/4 cup + 2 tbsp honey
- 200 g pork fillet, cut into very thin slices
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Cooking Instructions
- Combine the honey, soya sauce, Thai 7 spice, 2 tablespoons of the rice wine vinegar, fish sauce and garlic.
- Add the pork, cover and leave to marinade for a few hours or overnight.
- For the pickled vegetables, mix the 50 ml rice wine vinegar, sugar and salt.
- Add the vegetables, leave to pickle for a couple of hours, then squeeze out the excess liquid. They will keep overnight, but the colour will alter slightly.
- When ready to cook the pork, shake off the excess marinade and transfer it to a saucepan.
- Boil the marinade on the hob until it has a thick, syrupy consistency.
- Meanwhile, fry the pork for 1 minute on each side until charred and cooked through.
- To serve, spread the cream cheese onto the rusticata or baguette halves, top with slices of pork, a drizzle of the reduced marinade, pickled vegetables and herbs.
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