-
THE BAGEL BANH MI
-
Feeling adventurous? We've got you covered. Sticky glazed pork, pickled carrot and cucumber, and chicken pâté. It's a yes from us.
-
Ingredients
1/4 cup hoisin sauce
2 tsp grated fresh ginger
1 tsp sesame oil
1 tsp soy sauce
400g pork strips
1 carrot, peeled
1/4 cucumber, julienned
2 tbsp white vinegar
1 tsp caster sugar
100g chicken pâté
2 tbsp mayonnaise
1 spring onion, finely sliced
1 red chilli, finely sliced
1/4 cup fresh coriander leaves
4 x The Natural ABE'S Bagels -
Method
In a small bowl, combine hoisin, ginger, sesame oil and soy. Pour over pork strips and marinate for at least 1 hour.
Heat oven to 190°C and line a baking tray. Place the pork strips on the lined tray and bake for 25-30 minutes or until golden and caramelised, turn them over half way through cooking. Remove from oven and cut into thin slices.
Meanwhile, in a medium sized bowl, combine carrot, cucumber, vinegar and sugar. Set aside to quickly pickle.
Cut your bagels in half and lightly toast.
Smear a generous spoonful of pâté onto the base of each bagel. Top with mayonnaise, quick pickled carrot and cucumber, pork, spring onion, chilli and coriander.
