Red curry pork meatball sub

Contains pork – recipe is for non-Muslims/non-pork eaters.

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

Prep:30 mins
Cook:20 mins

Serves 4
Easy

Nutrition per serving

kcal 598
fat 31g
saturates 6g
carbs 47g
sugars 0g
fibre 3g
protein 31g
salt 2.56g

Ingredients

small bunch of coriander , leaves and stalks reserved
4 spring onions , whites 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 oil , for frying
2 small baguettes
2 small carrots
100g white cabbage
½ tbsp rice vinegar (or white wine vinegar)
½ tsp golden caster sugar
¼ cucumber , thinly sliced on the diagonal

Method

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.
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.
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.