You don't get much better than a British picnic, however there's more to it than throwing down a rug and pulling out some sausage rolls.
The Burton Mail has teamed up with Wing Yip, the UK's largest Oriental supermarket, to ensure picnic baskets are full of distinctive and delicious dishes with an exciting twist.
For the occasion, this Asian-inspired recipe for Banh Mi with Lemongrass Pork – an easy, tasty, vibrant Vietnamese pickle sandwich with melt-in-your-mouth pork – will surely be the perfect addition to any picnic.
Banh Mi with Lemongrass Pork
Makes one 12-inch baguette
You will need:
For the marinade:
1 stalk lemongrass
2tbsp sugar
1tbsp Mai Siam Fish Sauce
1tsp garlic, minced
1tsp Wing Yip Sesame Oil
2tsp Wing Yip Light Soy Sauce
200g pork steaks, shoulder or chops
2tbsp vegetable oil
12-inch Baguette, cut into 2 or 2 rolls
4tbsp mayonnaise
60g daikon radish and carrot pickle (see recipe below)
30g rocket salad leaves
Sliced and pickled jalapenos
Thinly sliced fresh red chillies
3-4 sprigs coriander
Method:
1. Mix together all the marinade ingredients and rub into the pork steaks. Leave for at least 20 minutes, preferably 1-2 hours or overnight if possible.
2. Pre-heat a frying/griddle pan over high heat. Discard any excess marinade from the pork and add the vegetable oil, rubbing it all over the steaks. Add the steaks to the hot pan and fry for 3 minutes on each side, until cooked through.
3. Remove the steaks from the pan and leave on a plate to rest. Whilst the steak is resting you can assemble the rest of the sandwich.
4. Cut the baguette in half and lightly grill/fry the soft side of the bread in the same pan as the pork was cooked in for 1 minute.
5. Spread 1tbsp of mayonnaise onto each side of the baguette. Divide the remaining ingredients between the bottom halves of each of the baguettes.
6. Slice the pork and top each of the sandwiches adding any juices on top. Place the top of the baguette to finish and serve.
DAIKON RADISH AND CARROT PICKLE
Serves 2
You will need:
2 large carrots, 500-600g
1 medium daikon, 500-600g
1tsp salt
2tsp plus 200g caster sugar
300ml rice vinegar
Method:
1. Using a julienne peeler, or with a sharp knife, cut the carrot and daikon into match sticks no longer than 3 inches. You may need to cut the carrots in half, and the daikon into thirds before slicing.
2. In a large bowl place the carrot and daikon with the salt and 2tsp of sugar, then rub with your hands until the vegetables start to soften. This should take 2-3 minutes and they are ready when the vegetables are bendy but don't snap.
3. Rinse with cold water to remove any excess salt or sugar and then gently dry with kitchen paper. Return the vegetables to the bowl, or into a air-tight container if you're going to store the pickle.
4. In a separate bowl whisk together the remaining sugar, vinegar and add 200ml of warm water. Pour over the vegetables and cover the bowl, or clip tight the container. Leave to marinade for at least 1 hour before using.
Note: the vegetables can be kept in an air tight container in the fridge for up to 4 weeks.
With four superstores across the UK in Birmingham, Cricklewood, Croydon and Manchester, and an online store , Wing Yip makes enjoying traditional Oriental cuisine easier than ever.
