Asian flavours

A Vietnamese-style pork sandwich

VIETNAMESE-STYLE PORK SANDWICH

PREP TIME: 20 MINS

(+ 30 MINS MARINATING) COOK TIME: 15 MINS SERVES 2 (AS LIGHT MEAL)

3 tsp 97% fat-free mayonnaise

4 slices Helga’s Lower Carb Wholemeal & Seed Bread

1 small carrot, shredded

1 small Lebanese cucumber,

shredded

1/2 cup coriander leaves

1 green shallot, diagonally sliced 1/2 small red chilli, deseeded,

finely chopped 3 tsp fresh lime juice 1 tsp sweet chilli sauce

Lemongrass pork

150g lean pork fillet,

trimmed of fat

2 small cloves garlic, crushed 1 Tbsp finely chopped lemongrass 2 tsp salt-reduced soy sauce

1 tsp olive oil

1 To make the lemongrass pork, combine the pork, garlic, lemongrass, soy sauce and oil in a shallow dish. Cover and set aside for 30 minutes. 2 Preheat oven to 190°C (fanforced). Line a small roasting pan with baking paper. Drain the pork from the marinade and add to the pan. Cook for 15 minutes. Transfer to a plate, cover loosely with foil and set aside for 5 minutes to rest. Thinly slice the pork.

3 Spread the mayonnaise over 2 slices of bread. Toss the carrot, cucumber, coriander, shallot, chilli, lime juice and sweet chilli sauce in a medium bowl. Divide between the two slices of bread.

4 Top with pork fillet and second slices of bread. Cut in half. Serve.