Red curry pork meatball sub
Serves 4
Easy
Prep:
Cook:
Combine the flavours of Thai red curry and a meatball sub to create this weeknight winner. Inspired by the Vietnamese báhn mì, it makes a satisfying lunch
Skip to ingredients
Units:
- small bunch of corianderleaves and stalks reserved
- 4 spring onionswhites and greens separated
- 1 tbsp Thai red curry paste
- 1 tsp fish sauce
- 1 tbsp soy sauce
- 500g pork mince
- 2 tbsp sweet chilli sauce
- 4 tbsp mayonnaise
- sunflower oilfor frying
- 2 small baguettes
For the salad
- 2 small carrots
- 100g white cabbage
- ½ tbsp rice vinegar(or white wine vinegar)
- ½ tsp golden caster sugar
- ¼ cucumberthinly sliced on the diagonal
Nutrition: Per serving
- kcal598
- fat31g
- saturates6g
- carbs47g
- sugars12g
- fibre3g
- protein31g
- salt2.56g
Method
step 1
Finely chop the coriander stalks and white parts of the spring onion. Tip into a bowl with the curry paste, fish sauce, soy sauce and mince, then mix well – you can do this with a spatula or scrunch it through your fingers. Shape into about 12-14 meatballs. Will keep chilled for up to two days.
step 2
For the salad, peel the carrots into ribbons or coarsely grate, and finely slice the cabbage, then tip both into a large bowl. Add the vinegar, sugar and a pinch of salt, then toss together and set aside for at least 15 mins. Meanwhile, stir the sweet chilli sauce into the mayonnaise and set aside until needed.
step 3
Heat a little oil in a large frying pan over a medium heat and fry the meatballs in batches for 8-10 mins, turning occasionally, until golden brown and cooked through – these can also be griddled or barbecued. Halve the baguettes lengthways leaving them hinged. Thinly slice the cucumber and the green parts of the spring onions. Spread the chilli mayo over the baguettes, then pile in the cucumber slices, spring onions and the lightly pickled veg, then the meatballs and coriander leaves on top. Close the baguettes, cut in half and serve.
