serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Ep 1
episode • The Streets Hong Kong • cooking • 25m
G
episode • The Streets Hong Kong • cooking • 25m
G
Ingredients
- 4 large pineapple buns, sliced lengthways
- 1 large egg, or 2 small, per sandwich
- 4 pork sausages, skin removed
- 8 slices American cheese
- 4 tbsp carrot pickles, thinly sliced
- 4 pieces daikon pickles, sliced
- 4 spring onions, thinly sliced
- 1 bunch coriander, roughly chopped
Sauce
- 2 tbsp sriracha sauce
- 2 tbsp hoisin
- 4 tbsp Japanese mayonnaise
Instructions
- Remove the skin from the pork sausages. Lightly oil your hands, with vegetable oil and shape each sausage into an oval patty, aim for the patty to be slightly bigger than your pineapple bun.
- Add a small amount of vegetable oil to a large frypan over medium-high heat. Fry the patty for 2 minutes on each side, or until golden and cooked through.
- While the patties are cooking, combine the sriracha, hoisin and Japanese mayonnaise and set aside.
- Fry the eggs in the same pan as the patty, sunny side up, or to your liking. Flip the patty and top with 2 slices of cheese. Baste the eggs and the patty with the oil.
- Spread a spoonful of sauce on the bun, top with the sausage patty, eggs, pickled carrot and daikon, spring onion and coriander. Spread another spoonful of sauce on the top bun before adding to the sandwich.
This recipe is from The Streets, Hong Kong on SBS Food.
Photography by Adrian Patra.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Ep 1
