BBQ Pork Banh Mi with Asian Slaw

INGREDIENTS

• 400g pork fillets, thinly sliced
• 2 tbsp hoisin
• 1 tbsp soy sauce
• Juice of 1 lime
• 1 tbsp honey
• 1 clove garlic, crushed
• 1 tbsp olive oil
• 1 x 250g Coleslaw Bag
• ½ cup mint leaves
• ½ cup coriander leaves
• 100g chicken pâté
• 1 tbsp butter
• 6 long white rolls

DIRECTIONS

1. In a large bowl, mix the hoisin, soy sauce, lime juice and garlic. Add the thinly sliced pork fillets and mix until completely coated with sauce. Cover and allow to marinate in the fridge for 30 minutes.
2. Heat the oil in large fry pan or on a BBQ grill. Cook the pork fillets for 2 minutes on each side. Remove from heat.
3. Cut the rolls in halve, length ways, not quite through to the bottom. Spread one side of the roll with butter and the other with pâté. Load the roll up with pork, coleslaw, mint leaves and coriander leaves. Repeat with remaining rolls.