Pork Banh Mi

By: Christine Donis

Pork Tenderloin approx 600g
3/4 cup kewpie mayonnaise
2 tbsp hoisin sauce
Handful coriander leaves
2 thinly sliced Lebanese cucumbers
2 carrots finely sliced
3 tbsp Rice wine vinegar
Meat marinade:2 tbsp fish sauce2 tbsp honey1 tbsp brown sugar4 cloves garlic finely chopped4 spring onion finely chopped
5 banh mi rolls

Make marinade and rub into pork, leave in fridge overnight.
Sear pork in fry pan over high heat for a few mins each side. Then place on oven tray into preheated oven 200 C for 20 mins.When cooked, cut into thin slices.
Place cucumber and carrot into bowl with vinegar and leave few mins.
Make rolls, spread mayo and hoisin, then add pork, cucumber and carrot and coriander and hot chilli if preferred.