A simplified version of the Vietnamese Banh Mi for a quick but amazingly tasty lunch or brunch.
1 x 560g Darling Fresh Smoke Haus pulled pork
4 baguettes – crunchy on the outside, fluffy in the middle
6 tbsp mayonnaise
6 radishes – red or daikon if you can find them
20 sprigs of coriander leaves
½ cup white vinegar
¼ cup brown sugar
3 tsp salt
Put the pickling mix ingredients into a small pot and bring to the boil to dissolve the sugar and then set aside.
Slice the carrot into matchsticks (julienne) as well as the radishes then put them into the pickling mix and leave for about 10 minutes. Once lightly pickled, strain off the liquid and set aside the vegetables.
Slice the cucumbers into long ribbons using a mandolin if you have one or a peeler will work also.
Heat the pulled pork as per heating instructions.
Slice the baguettes almost all the way through lengthwise and spread with mayonnaise. Layer the cucumber slices on the bottom, then add the pork, pickled radish and carrot, then finish with coriander leaves.
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