Combine 1 tbsp soy sauce, 1 tbsp sweet chilli sauce, pepper and crushed garlic in a bowl. Add pork steaks and turn to coat in marinade.
2. Mix the mayonnaise
Mix aioli with 1/4 cup sweet chilli sauce (see notes), set aside.
3. Cook the steaks
Heat a large pan over medium-high heat. Add steaks and cook for 3-4 minutes on each side or until just cooked through. Set aside on a chopping board.
4. Prepare the vegetables
In the meantime, toss the cabbage with 1 tbsp vinegar, 1.2 tbsp olive oil, salt and pepper.
Peel the carrots and cucumber into ribbons. Pick or chop coriander leaves.
5. Slice pork steaks
Trim and slice the steaks.
6. Finish and plate
Cut the bread rolls open through the middle and assemble banh mi with pickled cabbage, vegetable ribbons, pork steaks and coriander. Finish with peanuts and sweet chilli mayonnaise.
Use a hot sauce instead of sweet chilli if you like for the mayonnaise!
Warm the rolls in the oven if you prefer for 2-3 minutes.
No pork option - pork steaks are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Garlic, 1 clove
Pork steaks, 600g
Garlic aioli, 100g
Shredded red cabbage, 1/2 bag (200g) *
Lebanese cucumber, 1
Coriander, 1/2 packet *
Wholemeal long rolls , 4-pack
Peanuts, 1 packet (50g)
From your pantry
Olive + oil (for cooking), salt, pepper, soy sauce, sweet chilli sauce (see notes), white or red wine vinegar