Vietnamese Pork Roll

Ingredients:
2 Vietnamese baguettes
2 tbsp pork liver pate
1 large Lebanese cucumber, cut lengthwise into 4, remove seeds
1/2 cup coriander sprigs
2 spring onions, green part only
Maggi Seasoning sauce

For the mayonnaise –
1 egg
1 tsp lemon juice
1 cup vegetable oil

For the pickled carrot –
1/3 cup white vinegar
1/3 cup white sugar
1 large carrot, peeled and coarsely shredded

For the lemon grass pork
125 g minced pork
3 tsp grated palm sugar
3 tsp fish sauce
2 tsp soy sauce
1/2 lemongrass stalk, green part reserved, white part finely chopped
1/4 tsp crushed garlic
2 tsps vegetable oil

Method:
1. For the mayonnaise, place egg and lemon juice in a small bowl. Gradually whisk in oil until thick and emulsified. Add 1 tbsp water and whisk to combine. Season with salt. Refrigerate.
2. For the pickled carrot, place vinegar and sugar in a saucepan over medium heat. Stir to dissolve sugar. Remove from heat. Place carrot in a bowl, pour vinegar mixture. Add tsp salt and stir to combine. Let it stand for an hour or until cool. Drain carrots; refrigerate.
3. For the lemongrass pork, knead mince in a bowl with 1/2 salt until smooth. Working in 2 batches, gather a ball of mince and throw it back into the bowl. Repeat for 2 minutes to tenderise. Add sugar, fish sauce, soy sauce, lemongrass, and garlic. Mix well to combine. Halve reserved lemongrass and shape pork mixture around each piece to make 2 x 10 cm pork kebabs. Heat a chargrill pan to medium. Rub oil over pork. Cook for 4 minutes on each side or until golden brown. Remove from heat and set aside to cool.
4. Split baguettes open and spread with mayonnaise and pate. Cut pork kebabs in half lengthwise; divide between the 2 baguettes. Add picked carrot, cucumber, coriander and spring onion. Season with Maggi Seasoning and salt and pepper to taste.

Happy Cooking 🙂