Texan Pork Sub

Serves 4
Time 20 minutes


200g pork belly, thinly sliced 


1 tbsp extra virgin olive oil 

3 cloves garlic 

3 shallots 

1 inch ginger, finely sliced matchsticks 

Salt and pepper 

1 bunch coriander 

5 spring onions, finely sliced

1 red chilli, finely sliced (optional)

1 green chilli, finely sliced (optional)

1 tbsp cumin powder

1 tbsp cayenne chilli powder (optional) 

2 tomatoes, diced 

½ lemon, juice 

1 large sourdough baguette, cut into 4 portions


Saute garlic, shallots and ginger in extra virgin olive oil for a few minutes or until lightly golden brown. Add the pork belly and season with salt and pepper. Stir around to seal on all sides. 

Add the chilli and chilli powder (if using). Add spring onion, coriander, tomatoes and a pinch of salt. Cook for 2-3 minutes or until the pork is cooked through and the herbs have softened. 

Add the pork mixture to a baguette and squeeze over lemon juice to serve.