Vietnamese Caramel Pulled Pork Baguette

what you need

• 1 Three Aussie Farmers Pulled Pork
• 1 carrot, thinly sliced into ribbons
• 100ml rice wine vinegar
• ¼ chilli, sliced
• 1 garlic, crushed
• ½ cup brown sugar
• ¼ cup Water
• ¼ tsp white vinegar
• 2 french baguettes, cut in half
• 1 gem lettuce
• 1 red onion, sliced
• ½ cup cherry tomatoes, halved
• 2 spring onions, sliced
• Coriander, to serve
• Salt and pepper, to taste

how to make it

1. Use a small  bowl or empty jar and place the sliced carrots in. Pour the rice wine vinegar in along with the chilli and garlic. Cover and place in fridge for at least 15 min.
2. Fill the sink with water, enough so it comes up to half way on a saucepan. In a saucepan combine brown sugar, 2 Tbsp. Water and white vinegar over medium heat. Stir until the sugar has dissolved, then stop stirring.
3. Let the syrup bubble for 5-6 min until it starts to turn golden. Reduce the heat to low and slowly swirl it occasionally. Becareful as the syrup is hot and can burn you. Continue to cook the syrup for further 2 mins until the syrup turns into a dark red colour.
4. Remove from heat and carefully place the saucepan into the sink of water to stop the cooking process. Pour the remaining water into the saucepan. Once the bubbling stops return the saucepan to med-high heat to dissolve any crystalised sugar. Once dissolved carefully place the saucepan into the sink of water again for about a minute then let it cool to room temperature.
5. In a large mixing bowl, place pulled pork, and half the caramel sauce together. Mix until all the pork is covered. Use more caramel sauce if you need too.
6. Construct the baguette by layering the lettuce in the baguette, followed by slices of the pickled carrots from earlier, then the pulled pork, red onions, cherry tomatoes, spring onions and coriander. Season with salt and pepper.
7. Serve and enjoy!