Pork Banh Mi with Sriracha Aioli
Perfectly balance your plate: Serve with 1 C (250 ml) veggies with 2 Tbsp (30 ml) Epicure dip.
Ingredients
Makes:4-6 servings
- 2 C (500 ml) Asian coleslaw mix
- 1/4 C (60 ml) rice vinegar
- 1 Tbsp (15 ml) vegetable oil
- 3/4 lb (340 g) lean ground pork
- 2 Tbsp (30 ml) Asian Stir-Fry Seasoning
- 1 recipe prepared Sriracha Aioli
- 2 medium baguettes, cut in to 4–6 pieces and split open
Preparation
- In a bowl, toss together the coleslaw and vinegar, set aside.
- Heat oil in an Fry Pan, over medium heat. Add pork, and Asian Stir-fry Seasoning. Sauté approximately 10 minutes, until fully cooked.
- Spread Sriracha Aioli into each baguette, fill bread with pork mixture and coleslaw mixture.
| Nutritional Serving Size | Per Serving |
| Calories | 220 |
| Fat | 12 g |
| Saturated Fat | 3.5 g |
| Transfat | 0 g |
| Cholesterol | 35 mg |
| Sodium | 250 mg |
| Carbohydrates | 14 g |
| Fibre | 1 g |
| Sugar | 1 g |
| Protein | 13 g |
Fry Pan
Asian Stir-Fry Seasoning
$7.50
$7.50