My twist on a Cambodian street food favorite - num pang, a traditional sandwich featuring a mild layer of pate. I make mine in-house and spread it on a fresh baguette, then top it with roasted pork loin that I marinate in lemongrass and galangal. Top with sambal aioli and a salad of pickled vegetable, herbs and jalapeño. Served with my roasted Asian-spiced fingerling potatoes and a house-made pickle.
Boneless pork loin
Mayonnaise (contains egg)
Sweet red peppers
Sambal sauce (chili, salt, distilled vinegar, potassium sorbate and sodium bisulfite as preservatives, xanthan gum)
Servings Per Container: 1.0
Amount Per Serving*
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.