25 minutes, plus at least 2 hour's marinating time
5 minutes
Ingredients
2 T honey
1 T Thai seven spice
3 T rice wine vinegar
1 T fish sauce
1 garlic cloves, crushed
200 g pork fillet, very finely sliced
For the pickled carrots:
3 T rice wine vinegar
1 t sugar
1 t salt
1-2 carrots, sliced julienne or grated
For serving:
2 baguettes, halved lengthways
Fresh coriander, a handful
Small cucumbers, shaved into ribbons
1 lime, juiced
1 T sriracha sauce
1/2 cup mayonnaise
2 red chillies, sliced
Method
Combine the honey, Thai seven spice, rice wine vinegar, fish sauce, garlic and pork. Cover and marinate for 2 hours or overnight.
To make the pickled carrots, mix the rice wine vinegar, sugar and salt. add the carrots and allow to pickle for a few hours.
Fry the pork over a medium heat for 1 minute on each side until lightly golden and cooked through.
To serve, slice open the baguette halves and stuff each with pickled carrot, cucumber ribbons, top with a few pork slices and some coriander. Combine the lime juice, sriracha and mayonnaise and spoon over each sandwich. Top with sliced chillies if you like.