Vietnamese inspired bánh mì with slow cooked pork

Quick pickling vegetables like this keeps things really easy. Mix and match the vegetables according to the season

Ingreadient

• 400g pack Slow Cooked Pork Shoulder With Miso Maple Glaze
• 1 small carrot, peeled, cut into matchsticks
• ¼ Essential Cucumber, cut into matchsticks
• ½ red onion, peeled and thinly sliced
• ½ red chilli, finely sliced (deseeded if preferred)
• ½ tsp caster sugar
• ½ tsp salt
• 1 tbsp Chinese rice vinegar
• 2 baguettes
• 2 tbsp mayonnaise
• 2 tbsp sriracha
• ¼ x 25g pack coriander, roughly chopped, with extra leaves to serve

Step by step

1. Cook the pork according to pack instructions. Meanwhile, put the carrot, cucumber, onion and chilli in a bowl with 75-100ml boiling water. Add the sugar, salt and vinegar. Set aside to pickle as the pork cooks.
2. Slice the baguettes in ½ from top to bottom, being careful not to cut all the way through. Spread the mayonnaise and sriracha inside.
3. Once the pork is cooked, leave to cool for 10 minutes, then shred with 2 forks. Divide between the baguettes. Drain the pickles and mix with the chopped coriander. Add the pork to the baguette, then top with the pickles and extra coriander leaves and serve.