Fried Pork Breads

Method

1. Peel the shallots and cut them into thin slices.
2. Place the rice vinegar, water and sugar in a saucepan. Bring to the boil without reducing. Take off the heat and add the chopped shallots. Cover and allow to cool.
3. Meanwhile, peel the cucumber and cut in half lengthways. Remove the seeds and cut into 0.5cm-thick slices. Remove the Thai basil leaves and cut them into 3 or 4 pieces, depending on the size of the leaves. When the shallots and marinade have cooled, add the cucumbers and basil. Mix together with a spatula and chill in the fridge for at least 2 hours.
4. Peel and chop the garlic cloves. Place in a large bowl and add the minced pork, soy sauce, sugar, chopped coriander and white pepper. Using a spatula, thoroughly mix all the ingredients until you get a smooth filling.
5. Flatten the sliced bread with a rolling pin. Add a tablespoon of filling to half the slices and spread evenly, leaving a 1 cm border on each edge. Place the remaining slices of bread on top, then, still using the rolling pin, press the edges of the bread together without crushing the filling in the centre. Soak the bread in the beaten egg.
6. Place half the sandwiches in the Easy Fry fitted with the plate. Start the AIR FRY programme at 180°C for 8 minutes.
7. Place the remaining sandwiches on the baking tray. Start the AIR FRY programme at 180°C for 6 minutes. As the appliance is already hot, the cooking time is shorter.
8. Arrange the fried bread on a platter and serve with the marinated cucumbers. Enjoy!