Ingredients
300g thinly sliced Chinese barbecue pork
4 eggs
½ x 300g packet shredded carrot (1 ½ cups)
1 Lebanese cucumber, thinly sliced
2 tablespoons lime juice
1 cup fresh coriander leaves
4 white soft bread rolls, split
¼ cup hoisin sauce
1 tablespoon sriracha hot chilli sauce
Lime wedges, to serve
Method
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Heat an oiled, large non-stick frying pan over a medium high heat. Add pork in two batches. Cook, turning occasionally, for about 3 minutes, or until crisp. Drain on absorbent kitchen paper.
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Meanwhile, heat same oiled pan over a medium heat. Crack eggs, one at a time, into a small bowl. Carefully pour each egg into pan. Cook for about 2 to 3 minutes, or until whites are set and yolks are still soft. Remove pan from heat.
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Toss carrot in a large bowl with cucumber, juice and coriander.
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To assemble, divide pork over the base of rolls. Spoon over combined sauces. Top with eggs and salad. Replace roll tops. Serve with lime wedges.
