All Recipes

Banh Mi Inspired Sandwiches

5
£1.19 Per Portion
15M

Ingredients

  • 4 lean pork loins medallions (£2.75) (Sains)
  • 2 white batons (£0.45)x2=(£0.95)
  • 2 large carrots (£0.60/2)=(£0.30)
  • 1 cucumber (£0.60)
  • Bunch of fresh coriander (£1.25/2) = (£0.62)

Cupboard Essentials

  • 3 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp brown sugar/honey
  • 1 tbsp olive oil
  • Optional heat: 1 tbsp sriracha

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  • Calories and macronutrients for all of the recipes (and their variations) so you can choose the meals that suit your goals
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Method

  1. Start by slicing the pork loins into thinner slices by holding your knife parallel to the chopping board, and cutting along the width of the meat.
  2. Add the slices of pork to a large mixing bowl and combine with the marinade. Pop in the fridge for a minimum of 20 mins/ or overnight if you plan ahead.
  3. Wash the veg & chop into match stick pieces. Feel free to use a serrated peeler if you can’t be bothered to thinly slice!
  4. When you’re ready to eat, add the pork to a large frying pan on a medium-high heat. As we’ve sliced the pork into thin slices the cook time won’t be that long at all. Wait until you see the top of the meat starting to cook through and then rotate the slices.
  5. You should get a nice sear on the pork as the sugar/ honey in the marinade will crisp up. After around 7 minutes the pork should be ready, check this by slicing across the piece – the pork should be a bright white colour.
  6. Serve up the meat by adding the all the prepped elements into the baguette that’s been sliced open. I added some extra sriracha & garnished with some fresh coriander. Other things you could add: spicy mayo, jalapeños, horseradish, spring onions.

Enjoy, Mimi xx

Step By Step

1

Start by slicing the pork loins into thinner slices by holding your knife parallel to the chopping board, and cutting along the width of the meat.

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