HOT TODDY

RRP: FROM $8.00

Australian celebrity chef and Masterchef Australia alumni, Sarah Todd, and her brother Matt Todd, have launched a new premium range of chilli sauces aptly named, HOT TODDY. The siblings’ mutual passion for chilli sauce saw this range come to fruition. Sarah and Matt have used their travels to create a range inspired by a variety of different cultures including India, Japan, Thailand, and Australia.

Australia has a long-held love affair with all things spicy, and whilst chillies are known for their heat, Sarah and Matt have set out to prove that chilli is all about the flavour and not just the heat! This carefully curated all natural five-sauce range explores all spice levels, from a mild Kashmiri tomato Sauce to Ghost chilli that is not for the faint hearted!

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HOT TODDY SRIRACHA PORK MEATBALL BANH MI

COOKING TIME:

25 – 30 Minutes

PREPARATION TIME:

45 Minutes
(including marinating time)

SERVES:

4

INGREDIENTS – for the meatballs

  • 500 g pork mince
  • ¼ Cup Low Sodium Soy Sauce
  • 1 Tbsp. Fish Sauce
  • 2 Tbsp. Sugar, divided
  • 2 Finely Minced Garlic Cloves
  • ¼ Cup Finely Chopped Onion or Shallot
  • 2 Tsp. Salt, divided
  • ½ Tsp. Pepper
  • ½ Cup Panko Bread Crumbs
  • 1 Egg
  • 2 Tbsp. Hot Toddy Sriracha (adjust to taste)

INGREDIENTS –  for the Carrot Cucumber salad

  • ½ Cup Julienned Carrots
  • ½ Cup Julienned Cucumbers
  • ¼ Cup Distilled White Vinegar
  • ¼ Cup Water or Stock

INGREDIENTS – for the Sriracha mayo

  • ½ Cup Mayo

  • 2 Tbsp. Hot Toddy Sriracha (adjust to taste)

INGREDIENTS – for the Toppings

  • 1 Finely Sliced Jalapeno
  • Thinly Sliced Onion
  • Fresh Cilantro

INGREDIENTS – for the Sandwich

  • French Bread Rolls

  • 1 Tbsp. Avocado Oil

METHOD:

Prepare Meatball Mixture:

Combine ground pork, soy sauce, fish sauce, 1 tbsp. sugar, garlic, onion, panko bread crumbs, 1 tsp. salt, pepper, egg, and 2 tbsp. Hot Toddy Sriracha. Mix until well combined. Cover and refrigerate for 30 minutes.

Make Carrot Cucumber Salad:

Mix carrots, cucumbers, vinegar, remaining 1 tbsp. sugar, and 1 tsp. salt. Refrigerate until ready to serve.

Form Meatballs:

Shape the mixture into 1” meatballs.

Cook Meatballs:

Preheat an oven-safe skillet over medium-high heat. Add avocado oil. Cook meatballs for 2-3 minutes on each side until a crust forms. Add water or stock to deglaze the pan. Transfer to the oven and bake for 15-18 minutes until cooked through.

Prepare Sriracha Mayo:

Mix mayo with 2 tbsp. Hot Toddy Sriracha. Adjust to taste.

Assemble Banh Mi:

Spread Sriracha mayo on French bread rolls. Add about 5 meatballs per roll. Top with carrot cucumber salad, jalapeños, cilantro, and onion.

Serve:

Serve the Banh Mi immediately while the meatballs are warm and the bread is toasty.