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PORK KNUCKLE BANH MI
Prep/Cooking Time: 15-30 Minutes
Printable VersionIngredients
- 120g roast pork knuckle
- 1 * 6" mini baguette
- 30g cheese
- 20g yellow mustard
- 20g mayonnaise
- 30g carrot
- 30g chinese radish
- 30g cucumber
- 10g cilantro
- 20g red chili
- 2g chili flakes
- 10g sugar
- 20g white vinegar
- salt
- pepper
Instructions
- Peel the carrot, cucumber, radish then cut into matchsticks
- Place the cut carrot, radish and cucumber in a small bowl
- Add to the bowl the chili flakes, sugar and vinegar
- Cover and leave to stand for 1 hour
- Mix together the mayonnaise and mustard
- Remove the bone from the pork knuckle and slice thinly
- De-seed the chili and finely slice
- Wash the cilantro and pick plushes
- Place the baguette in the oven at 180c and cook for 4 minutes till crispy and golden
- Slice down the middle and spread generously with the mustard mayonnaise
- Drain the vegetables and place in the bottom of the roll
- Add the cheese on top along with the sliced pork
- Place the sandwich in the oven and cook for 4-6 minutes
- Remove from the oven, top with fresh cilantro and serve with a side of chili fries
