Banh Mi Bo Xanh (Grilled Pork Banh Mi with Avocado)

Method

1. Rinse 300g pork belly or pork shoulder, drain it, slice it thin and put it in a bowl.
2. Marinate the pork with 1 teaspoon seasoning salt, 2 teaspoons garlic powder, 1 teaspoon ground pepper and 4 teaspoons kOBE Monk Fruit Blend, mix well and leave for 20 minutes.
3. Rinse 200g avocado, peel it, remove the stone and cut it into rounds 1 to 2cm thick.
4. Preheat the air fryer for 5 minutes, then cook the pork at 200 degrees C for 15 minutes, spreading it in a single layer and turning it so both sides brown.
5. Mash 30g of the avocado until completely smooth, add 1/2 teaspoon seasoning salt, 20g Lean Mayo and 5g wasabi, and mix into a sauce.
6. For sandwich bread, spread the sauce on one side of two slices, layer the grilled pork in between and close the sandwich. For a banh mi baguette, split it open, lay in a few slices of avocado, add the grilled pork and spoon the sauce over the top.

Tips

• Pork spread in a single layer and turned partway through browns evenly rather than drying out on one side.
• Avocado mashed completely smooth before the Lean Mayo goes in gives a silky sauce with no lumps.
• Wasabi has a sharp heat, so it goes in a little at a time with a taste in between.
• Avocado slices go on right before assembly so they keep their color.
• Preheat the air fryer for 5 minutes before the pork goes in, as a cold basket makes the meat weep and taste flat.