Recipe
Fiery Tex-Mex Pork Mince Chilli
A thick, glossy Tex-Mex pork mince chilli with a darkened onion base, tomatoes, garlic, cumin and smoked paprika.
Crispy Banh Mi Sandwich
Pan
serves 4
This banh mi keeps the key contrasts simple: warm savoury pork, sharp quick pickles, fresh herbs and a crisp baguette.
The pork cooks quickly in a frying pan while the carrot pickles, making it practical for lunch or a fast dinner without losing the bright Vietnamese-inspired balance.
20 mins prep15 mins cook35 mins total
Toss the carrot with rice vinegar, caster sugar and a pinch of salt. Set aside while you cook the pork.
Mix the pork with soy sauce, fish sauce, honey and garlic. Heat a frying pan over a medium-high heat.
Cook the pork for 8-10 minutes, breaking it up, until browned, sticky and cooked through.
Warm or lightly toast the baguette pieces, then spread the cut sides with mayonnaise.
Fill with cucumber, hot pork, drained pickled carrot, chilli and coriander. Squeeze over lime and serve straight away.
Keep cooking
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