Pork Banh Mi with Sriracha Aioli

Pork Banh Mi with Sriracha Aioli Pork Banh Mi with Sriracha Aioli Perfectly balance your plate: Serve with 1 C (250 ml) veggies with 2 Tbsp (30 ml) Epicure dip.
Perfectly balance your plate: Serve with 1 C (250 ml) veggies with 2 Tbsp (30 ml) Epicure dip.
  • 10 min prep
  • 20 minutes
  • 220 calories
  • $0.95
  • spicy
  • Dairy Free

Ingredients


Makes:4-6 servings
  • 2 C (500 ml) Asian coleslaw mix
  • 1/4 C (60 ml) rice vinegar
  • 1 Tbsp (15 ml) vegetable oil
  • 3/4 lb (340 g) lean ground pork
  • 2 Tbsp (30 ml) Asian Stir-Fry Seasoning
  • 1 recipe prepared Sriracha Aioli
  • 2 medium baguettes, cut in to 4–6 pieces and split open

Preparation


 
  • In a bowl, toss together the coleslaw and vinegar, set aside.
  • Heat oil in an Fry Pan, over medium heat. Add pork, and Asian Stir-fry Seasoning. Sauté approximately 10 minutes, until fully cooked.
  • Spread Sriracha Aioli into each baguette, fill bread with pork mixture and coleslaw mixture.
Nutritional Serving Size Per Serving
Calories 220
Fat 12 g
Saturated Fat 3.5 g
Transfat 0 g
Cholesterol 35 mg
Sodium 250 mg
Carbohydrates 14 g
Fibre 1 g
Sugar 1 g
Protein 13 g

Shop this recipe...

Fry Pan
$65.00
Asian Stir-Fry Seasoning
$7.50
Sriracha Sauce Mix
$7.50