Vegan pulled pork bánh mì

Step 1

Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish, I don't). Set aside.

Step 2

Heat up olive oil in a medium, heavy-bottomed pan. Fry diced shallot until softened, translucent and lightly caramelised. Add chopped garlic, ginger and lemongrass and fry off gently until soft and fragrant.

Step 3

Add ground coriander to the aromatics. Fry it off gently, stirring the whole time, for a minute or so.

Step 4

Mix in the tomato and chilli paste.

Step 5

Now add in the prepared jackfruit along with soy sauce, maple syrup and lime juice or vinegar. Mix everything really well. Squash the jackfruit pieces with your mixing spoon so that the individual fibres separate more. Season with white pepper and a good pinch of ground cloves. Simmer the mixture gently for another 10-15 minutes and then allow it to cool down. Place in the fridge overnight to intensify the flavour.

Step 6

Just before you are ready to assemble your sandwiches, set the oven to 200° C / 390° F (fan function). Spread the jackfruit pieces on a baking paper-lined baking tray and bake for about 20-25 minutes, until a little browned in places.

Step 7

Peel your veggies and julienne them if you own a julienne peeler, shave into ribbons with a speed peeler or slice very thinly using a mandoline.

Step 8

Place prepped veggies in a sterilised (rinsed with boiling water) jar.

Step 9

Put rice vinegar, ½ cup / 120 ml water (more water if you want the pickles to be less sharp), sugar (adjust the amount to taste) and salt in a small pot and bring to the boil. Continue simmering for about 10 minutes.

Step 10

Pour hot pickling liquid over the raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge.

Step 11

Cut the baguettes into smaller pieces, then in half and toast them lightly under a grill.

Step 12

Fill them with a layer of cucumber and radish slices, vegan pulled pork, pickles, fresh coriander, baby cress and spring onion. Top with a few dollops of Sriracha mayo before closing the sandwich.