Banh Mi is a Vietnamese sandwich and a nice fusion of east and west. As bread isn’t an option with the Kinect Method food plan I’ve left it out. No one gets fat from eating meat and veg so just make a bigger portion of that to keep you feeling full.
The fresh salad is much like coleslaw with the coriander and mint giving it an Asian twist and a perfect summer dish. It really is worth taking the time to marinade the pork overnight as it makes it so much juicier. Any suggestions would be greatly appreciated under the comments section below.
- Serves: 4
- Preparation to plate time: 20 mins
500g of pork loin sliced into ½ inch pieces
3 cloves of garlic thinly sliced or pressed
3 tablespoons of fish sauce
1 teaspoon of black pepper
½ a white cabbage, grated
3 carrots, grated
2 onions chopped
1 cucumber, sliced
Large handful of fresh mint leaves
Large handful of fresh coriander leaves
Chopped chili to taste
3 tablespoons of omega 3 mayonnaise
Juice of 1 lime
Put the pork, garlic, fish sauce and black pepper in a sealed bag or container to marinate.
In a small bowl, whisk together the mayo and lime. If you like a lot of dressing on your salad, double the amounts used.
Combine all the vegetables and herbs in a large bowl.
Heat several tablespoons of olive oil or coconut oil in a pan over a medium-high heat. Add the pork, frying for 3-4 minutes on each side.
Remove from the pan. Slice the medallions of pork into thin strips and mix with the salad ingredients.
Pour dressing on top. Toss well and serve.