Pork Banh Mi with Pate and Caramelised Onion Jam

Preheat oven to 200°C. Peel and mince garlic. Use a vegetable peeler to peel the Lebanese cucumber into ribbons. Trim and discard roots of the spring onion then thinly slice. Pick coriander leaves, discarding stems. Grate the carrot.

In a bowl add the garlic, pork mince and ¹⁄₂ the spring onion. Season with salt and pepper. Using your hands, mix until fully combined. Form mixture into about 16 balls and arrange in a single layer on a lined baking tray. Bake meatballs, about 7-10 minutes or until cooked through, then set aside. Leave oven on for step 3.

Cut Vietnamese baguettes in half lengthwise, taking care not to cut through. Place baguettes in the oven to warm through, about 5 minutes.

Mix mayonnaise and sriracha (to taste, see tip) together in a small bowl. Spread sriracha mayo on one side of the baguettes and spread the pate on the other. Add cucumber ribbons, grated carrot and meatballs, then top with caramelised onion and scatter with the coriander and remaining spring onion. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Use a vegetable peeler to peel the Lebanese cucumber into ribbons. Trim and discard roots of the spring onion then thinly slice. Pick coriander leaves, discarding stems. Grate the carrot.

In a bowl add the garlic, pork mince and ¹⁄₂ the spring onion. Season with salt and pepper. Using your hands, mix until fully combined. Form mixture into 20-24 balls and arrange in a single layer on a lined baking tray. Bake meatballs, about 7-10 minutes or until cooked through, then set aside. Leave oven on for step 3.

Cut Vietnamese baguettes in half lengthwise, taking care not to cut through. Place baguettes in the oven to warm through, about 5 minutes.

Mix mayonnaise and sriracha (to taste, see tip) together in a small bowl. Spread sriracha mayo on one side of the baguettes and spread the pate on the other. Add cucumber ribbons, grated carrot and meatballs, then top with caramelised onion and scatter with the coriander and remaining spring onion. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Use a vegetable peeler to peel the Lebanese cucumber into ribbons. Trim and discard roots of the spring onion then thinly slice. Pick coriander leaves, discarding stems. Grate the carrot.

In a bowl, add the garlic, pork mince and ¹⁄₂ the spring onion. Season with salt and pepper. Using your hands, mix until fully combined. Form mixture into 10-12 balls and arrange in a single layer on a lined baking tray. Bake meatballs, about 7-10 minutes or until cooked through, then set aside. Leave oven on for step 3.

Cut Vietnamese baguettes in half lengthwise, taking care not to cut through. Place baguettes in the oven to warm through, about 5 minutes.

Mix mayonnaise and sriracha (to taste, see tip) together in a small bowl. Spread sriracha mayo on one side of the baguettes and spread the pate on the other. Add cucumber ribbons, grated carrot and meatballs, then top with caramelised onion and scatter with the coriander and remaining spring onion. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Use a vegetable peeler to peel the Lebanese cucumber into ribbons. Trim and discard roots of the spring onion then thinly slice. Pick coriander leaves, discarding stems. Grate the carrot.

In a bowl, add the garlic, pork mince and ¹⁄₂ the spring onion. Season with salt and pepper. Using your hands, mix until fully combined. Form mixture into 10-12 balls and arrange in a single layer on a lined baking tray. Bake meatballs, about 7-10 minutes or until cooked through, then set aside. Leave oven on for step 3.

Cut Vietnamese baguettes in half lengthwise, taking care not to cut through. Place baguettes in the oven to warm through, about 5 minutes.

Mix mayonnaise and sriracha (to taste, see tip) together in a small bowl. Spread sriracha mayo on one side of the baguettes and spread the pate on the other. Add cucumber ribbons, grated carrot and meatballs, then top with caramelised onion and scatter with the coriander and remaining spring onion. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Use a vegetable peeler to peel the Lebanese cucumber into ribbons. Trim and discard roots of the spring onion then thinly slice. Pick coriander leaves, discarding stems. Grate the carrot.

In a bowl, add the garlic, pork mince and ¹⁄₂ the spring onion. Season with salt and pepper. Using your hands, mix until fully combined. Form mixture into 10-12 balls and arrange in a single layer on a lined baking tray. Bake meatballs, about 7-10 minutes or until cooked through, then set aside. Leave oven on for step 3.

Cut Vietnamese baguettes in half lengthwise, taking care not to cut through. Place baguettes in the oven to warm through, about 5 minutes.

Mix mayonnaise and sriracha (to taste, see tip) together in a small bowl. Spread sriracha mayo on one side of the baguettes and spread the pate on the other. Add cucumber ribbons, grated carrot and meatballs, then top with caramelised onion and scatter with the coriander and remaining spring onion. Enjoy!

Preheat oven to 200°C. Peel and mince garlic. Use a vegetable peeler to peel the Lebanese cucumber into ribbons. Trim and discard roots of the spring onion then thinly slice. Pick coriander leaves, discarding stems. Grate the carrot.

In a bowl, add the garlic, pork mince and ¹⁄₂ the spring onion. Season with salt and pepper. Using your hands, mix until fully combined. Form mixture into 10-12 balls and arrange in a single layer on a lined baking tray. Bake meatballs, about 7-10 minutes or until cooked through, then set aside. Leave oven on for step 3.

Cut Vietnamese baguettes in half lengthwise, taking care not to cut through. Place baguettes in the oven to warm through, about 5 minutes.

Mix mayonnaise and sriracha (to taste, see tip) together in a small bowl. Spread sriracha mayo on one side of the baguettes and spread the pate on the other. Add cucumber ribbons, grated carrot and meatballs, then top with caramelised onion and scatter with the coriander and remaining spring onion. Enjoy!