Recipes... prunes with panache...

Pork and Prune Vietnamese Banh Mi

Pork and Prune Vietnamese Banh Mi

Preparation time: 25 minutes
Serves: 4

INGREDIENTS

Pork and Prunes Meatballs
1kg lean pork mince
200g chopped Australian prunes
100g peanuts
2 shallots
2 cloves garlic
1 small knob ginger
60ml fish sauce

The Banh Mi
4 crusty baguette rolls
12 pork and prune meatballs
100ml mayonnaise
50ml sriracha sauce (type of chilli sauce)
a handful pickled carrot and diakon
1/3 cup rice vinegar
Pinch of sugar
1 bunch coriander
chopped red chillies (if you like it hot)

METHOD

Pork and Prunes Meatballs
1. Roughly chop shallots, garlic and ginger and place in mortar and pestle.
2. Pound together with peanuts, add fish sauce.
3. Place pork and prunes into a large bowl and add the mix from the mortar and pestle.
4. Mix together by hand and then shape into balls. Makes about 20.
5. Place on a baking sheet and cook at 180C for about 10 minutes or until cooked

The Banh Mi
1. Mix together the mayonnaise and sriracha sauce and generously spread on each roll.
2. Finley dice the carrot and daikon. Mix together with rice vinegar and a pinch of sugar.
3. Fill the rolls with pickles, coriander and chilli.
4. Top with pork and prune meatballs.

Recipe owned by: The Australian Prune Industry Association @ausprunes
Recipe Created by: David Campbell, Wharf Rd Restaurant & Bar, Nowra & Hungry Duck, Berry @hungryduckberry
Dish styled by: Lisa Madigan @lisamadigan
Photographs by: Lean Timms @leantimms


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