No gluten option - bread rolls are replaced with sweet potatoes.
No pork option - pork steaks are replaced with chicken schnitzels.
Combine 1 tbsp oil, 1 tbsp soy sauce, 1 tbsp sweet chilli sauce, pepper and 1 crushed garlic clove 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 carrot 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 for the mayonnaise, if you like! Toss the mayo with cabbage if preferred.
Warm the rolls in the oven for 2-3 minutes, if you prefer.
No gluten option - bread rolls are replaced with 600g sweet potatoes. Cut into wedges and toss with oil. Roast for 20 minutes on 220C or until tender. Serve with pork steaks, mayo and salad ingredients.
No pork option - pork steaks are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Pork steaks, 600g
Garlic aioli, 100g
Shredded red cabbage, 1 bag (400g)
Continental cucumber, 1/2 *
Coriander, 1 packet
Wholemeal long rolls, 4-pack
Peanuts, 1 packet (50g)
From your pantry
Olive + oil (for cooking), salt, pepper, soy + sweet chilli sauce, white or red wine vinegar, garlic (1 clove)