Num Pang

Method

Marinate the pork with minced garlic, fish sauce, palm sugar and black pepper for at least 2 hours or overnight. Heat oil in a wok or large frying pan over medium-high heat and cook the marinated pork until browned and cooked through, approximately 15-20 minutes, stirring occasionally. Prepare the peanut sauce by mixing peanut butter, coconut milk, fish sauce, lime juice and a pinch of sugar until smooth. Slice the cucumber lengthways into thin strips and prepare the fresh herbs and pickled vegetables. Split the baguette lengthways, lightly toast the interior, then spread with peanut sauce. Fill with the cooked pork, cucumber, pickled vegetables, coriander and mint, drizzle with remaining peanut sauce and serve immediately.