Asian Bánh Mì
Difficulty:
Preparation time: 40 minutes
Serving size: For 4 servings
Ingredients
- 2 packs of IBIS Panini XXL
- 4 pork neck steaks (150 g each)
- 2 cloves of garlic
- 6 tbsp soy sauce
- 2 tsp palm sugar
- 1 tbsp sunflower oil
- 1 tsp chilli paste
- 200 g radish
- 1 carrot
- 2 tbsp lime juice
- salt
- 1 bunch mint
- 160 g liver sausage
- 1 handful iceberg lettuce in strips
- 8 tbsp mayonnaise
Also:
Lime wedges and chilli sauce to serve
Instruction
Bake the Panini XXL in the preheated oven according to the pack instructions. In the meantime, marinate the steaks in a bowl with the peeled and pressed garlic cloves, soy sauce, 1 teaspoon of palm sugar, sunflower oil and chilli paste at room temperature.
Peel the radish and carrots, cut into long, thin strips with a peeler and mix with the lime juice, remaining palm sugar and a little salt. Marinate until ready to use. Wash the mint, shake dry and pick off the leaves.
Heat a grill pan over a high heat. Take the steaks out of the marinade, pat dry and sear on both sides for 3-4 minutes, depending on the thickness. Remove the pan from the heat.
Spread the liver sausage on the bottom half of the panini. Spread half of the iceberg lettuce and the radish and carrot mixture on top. Cut the steaks into strips across the grain and place on top. Cover with the remaining iceberg lettuce and mint leaves and spread the top halves of the panini with a little mayonnaise. Fold up and serve with lime wedges and chilli sauce.
