1 each lemongrass stalk, roughly chopped
2 tbsp sugar
1 tbsp fish sauce
1 tsp garlic, minced
1 tsp sesame oil
2 tsp light soy sauce
200g pork steaks, shoulder or chops
2 tbsp vegetable oil
1 each 12" baguette, cut in half
or 2 rolls
4 tbsp mayonnaise
60g daikon radish and carrot pickle
30g rocket salad leaves
jalapenos, pickled and sliced
1 each large fresh red chilli, thinly sliced
3-4 sprigs fresh coriander
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.
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.
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.
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.
Spread 1tbsp of mayonnaise onto each side of the baguette. Divide the remaining ingredients between the bottom halves of each of the baguettes.
Slice the pork and top each of the sandwiches adding any juices on top. Place the top of the baguette to finish and serve.