Grilled Lemongrass Pork Banh Mi Sliders

Pork Marinade

• 2 x Linley Valley pork cutlets
• 1 lemongrass stalk, white part only, finely chopped
• 2 garlic cloves, minced
• 1 tbsp sugar
• 1/2 tsp black pepper
• 1 tbsp vegetable oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp lime juice

Quick Pickles

• 1 small carrot, julienned
• 1 small daikon radish, julienned
• 3 tbsp sugar
• 60ml hot water
• 60ml white vinegar
• 1/2 tsp salt

To Serve

• 8–10 mini brioche or soft dinner rolls
• Hoisin sauce
• Cucumber, sliced
• Spicy mayo
• 1/2 cup coriander leaves
• Sliced red chilli

• Start by making the quick pickles. In a small bowl, dissolve sugar in hot water with vinegar and salt. Add the carrot and daikon, toss to combine, and refrigerate until ready to use.

• For the marinade, combine lemongrass, garlic, soy sauce, fish sauce, sugar, oil and lime juice in a bowl. Add the pork cutlets, coat well, and marinate for at least 30 minutes, or overnight for more flavour.

• Heat a grill pan or BBQ over high heat. Cook the pork for 3–4 minutes per side until lightly charred and cooked through. Rest for 10 minutes, then slice thinly.

• To assemble, toast the rolls if desired. Spread hoisin on the base, add cucumber slices, grilled pork, a drizzle of spicy mayo, pickled veg, coriander and chilli. Cap with the bun lid and serve warm.