Vietnamese Grilled Pork Roll
with Pickled Veggies, Corn Cob & Chilli
Jazz up your standard BBQ dinner by making it a Vietnamese-style winner. In our take on a 'Banh Mi', this pork roll comes decked out with grilled corn, charred lemon and pickled veggies in a crispy bun. If you don’t have a BBQ, follow along with our stovetop method to enjoy this dinner delight!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
Carrot
1
Cucumber
1
Corn
1
Lemon
1
Fresh Chilli
1
Hot Dog Bun
(Contains Egg, Gluten, Milk, Soy, Wheat; May be present: Lupin, Sesame, Almond, Hazelnut, Soy. )
1
Asian BBQ Seasoning
(Contains Gluten, Soy, Wheat;)
1
Pork Loin Steak
1
Garlic Aioli
(Contains Egg;)
1
Sweet Chilli Sauce
Not included in your delivery
1
olive oil
Nutritional Values
Cooking Steps
• Preheat BBQ to high heat. • Using a vegetable peeler, slice carrot and cucumber into ribbons (stopping when you reach the seeds in the centre). • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add carrot and cucumber to pickling liquid. Add enough water to just cover veggies. Set aside.
TIP: Slicing the veggies very thinly helps it pickle faster!
• While veggies are pickling, halve corn cob and lemon. Thinly slice spring onion. • Slice hot dog buns in half lengthways, 3/4 of the way through. • In a second medium bowl, combine Asian BBQ seasoning and a drizzle of olive oil. Add pork loin steaks, turning to coat.
• When BBQ is hot, add corn to BBQ grill plate and cook, turning, until charred and cooked through, 10-15 minutes. • Transfer to a plate and cover to keep warm.
NO BBQ? In a medium saucepan, bring water to boil. Cook corn in boiling water until tender and bright yellow, 5 minutes. Drain.
• While corn is cooking, add pork loin steaks to second grill plate and cook, until charred and cooked through, 2-4 minutes each side. • Transfer to a plate to rest for 5 minutes.
No BBQ? In a large frying pan, cook pork over medium-high heat until cooked through, 3-4 minutes each side.
• While pork is resting, grill lemon, cut side down, until charred, 2-3 minutes. • Add hot dog buns to grill plate and cook, turning, until lightly golden, 2-3 minutes.
No BBQ? Preheat oven to 240°C/220°C. Bake hotdog buns directly on a wire oven rack until heated through, 3 minutes. In a large frying pan, cook lemon over high heat, cut side down, until charred, 1-2 minutes.
• Drain pickled veggies. Thinly slice pork. • Spread hot dog buns with garlic aioli. Fill with some pickled veggies and Vietnamese BBQ pork. Drizzle over sweet chilli sauce and a squeeze of lemon juice. • Top corn cob with softened butter. Garnish with spring onion. Serve with remaining pickled veggies and any remaining charred lemon. Enjoy!