Roasted Pork Loin & Pineapple Submarine Sandwich

This oversized burger is inspired by Vietnamese sandwiches, using a baguette as the base. It’s packed with rich ingredients, including succulent roasted pork and tangy-sweet fresh pineapple. The combination is both flavourful and refreshing, and the visual appeal alone is enough to satisfy.

Ingredients (serve 2)

---

Basic Ingredients

Pork Loin	1 pc (200g)
Baguette	1 pc
Tomato	1 bulb
Pineapple	5-6 slices
Cucumber	1 stick
Japanese Sesame Dressing	to taste
Parsley (optional)	to taste
Water	50 ml

Pork Loin Marinade

Barbecue Sauce	2 tbsp
Tomato Sauce	2 tbsp
Garlic (chopped)	3 cloves
Honey	1 tbsp
Sea Salt	1 tsp
Ground Black Pepper	1 tsp
Cornstarch	1 tsp

Steps

---

1. Evenly coat the pork loin with the marinade and let it marinate for 30 minutes. Meanwhile, preheat the oven to 180°C.

2. Heat a pan over medium heat and add a small amount of cooking oil. Sear the pork loin until the surface is lightly charred. Transfer the pork loin to the oven and bake for 30-35 minutes.

3. Slice the tomatoes; thinly slice the cucumber; cut the pineapple into thin slices.

4. Cut the baguette horizontally in half. During the last 10 minutes of roasting the pork, place the baguette in the oven to toast until crispy.

5. Once the pork loin is done baking, remove it and let it cool. Add 50 ml of water to the sauce in the pan and cook until smooth; this will be used as the sauce for the pork loin.

6. Once the pork loin has cooled, slice it into pieces.

7. On one half of the baguette, layer the pork slices, spread some pork sauce, then add a layer of tomato, pineapple, and cucumber slices. Finally, drizzle with sesame sauce and garnish with a few sprigs of parsley.