serves
6
prep
20 minutes
cook
1:05 hour
difficulty
Mid
serves
6
people
preparation
20
minutes
cooking
1:05
hour
difficulty
Mid
level
Ingredients
- 1 kg (2 lb 4 oz) pork leg, finely minced (ground)
- 1 tbsp sea salt
- 2½ tbsp fish sauce
- 1 large banana leaf
- 6 baguettes
- 2 cucumbers, sliced lengthways
- 1 bunch coriander
- 6 spring onions
- 2 red chillies, sliced
- light soy sauce
- pinch of salt and pepper
Instructions
Ask your butcher to put the pork leg through the mincer on its finest setting.
Fry the salt in a dry wok for a few minutes until aromatic.
Place the pork, fish sauce and salt in a food processor, and pulse until it forms a very fine paste.
Soak the banana leaf in water for 5 minutes. Dry and lay it flat on a bench.
Cut the leaf in half and cross one piece over the other.
Place the pork paste in the centre and draw up all sides to form a tight parcel. Secure with string and cook in simmering salted water for 1 hour.
Allow to cool. Remove the banana leaf and slice the pork. Place into baguettes, together with cucumber, coriander, spring onions, chilli, light soy sauce and a pinch of salt and pepper.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
