Pork banh mi potatoesOctober 15, 2013
If you’ve never experienced a banh mi recipe before you’re in for a delicious treat!
Ingredients for two people
|400 g||potatoes, quartered|
|2 tbs||vegetable oil|
|3 stems||spring onion, finely diced|
|3 tbs||coriander, roughly chopped|
|1||long red chilli, deseeded (optional) & sliced|
|2 tbs||white vinegar (or rice wine vinegar)|
For the potatoes
Preheat the oven to 200C. Place the quartered potatoes onto the baking tray, offer a good glug of vegetable oil, season with salt and pepper, and toss around well to combine. Then place the potatoes into the oven for 25 minutes or until golden brown and cooked through. This gives us plenty of time to start on the banh mi mixture.
We want to toss the banh mi mixture through the potatoes while they are still hot so it’s important to get everything ready. Place the spring onion, coriander, long red chilli, and grated carrot all into a bowl and toss to combine. Leave aside while you cook the pork cutlets.
For the pork
Heat some vegetable oil in a pan over medium-high heat. Season the pork cutlets with salt and pepper and then add to the pan. Cook for 4-5 minutes on each side or until just cooked through. Cutlets are easy to overcook so keep an eye on them. When cooked, remove from heat and finish your banh mi potatoes.
For the banh mi
Remove the potatoes from the oven and place them directly into the salad bowl and add the vinegar. Season with salt and pepper and toss well to combine.
Divide the potatoes between plates and then serve your pork cutlets on the side.
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