Grilled Pork Chili Crunch Banh Mi

 The Vietnamese classic, the perfect sandwich. Now featuring our garlic chili crunch.

• 250 g pork, minced or thinly sliced
• 1 tbsp shallot
• 1 tbsp minced garlic
• 1 tbsp fish sauce
• 1/2 tbsp sugar
• 1/2 tsp pepper
• 1 tbsp caramel sauce 
• 1 ½ tsp oyster sauce
• 1 tbsp sesame seeds
• 1 pinch salt
• 1 egg
• 1 tsp sugar
• 1 tbsp pepper
• 100 ml oil
• 1 cucumber, cut into long slices
• 1 serrano or jalapeno pepper cut into slices on the diagonal
• pickles, chili, coriander
• maggi sauce
• 1/8 tsp five-spice powder
• 1 tbsp minced lemongrass
• carrot and daikon cut into thick slices
• SIJANG Chili Crunch
• baguettes (enough for 2 sandwiches)

DIRECTIONS:

1. Combine pork, fish sauce, shallot, garlic, sugar, pepper, caramel sauce, oyster sauce, five spice, salt, pepper in a bowl
2. Make mini patties of the pork mixture
3. Grill or use a skillet on medium-high heat to cook pork patties, flipping as needed
4. Cut baguettes open, place grilled pork, cucumber, cilantro, jalapeno, carrot + daikon, and pate in the sandwich
5. Drizzle SIJANG Chili Crunch over top and enjoy!