In a food processor, blend the garlic cloves and one of the red chillies with the coriander stems, half of the sugar and all of the soy until you’ve got a rough paste. Tip in the pork mince and blend until the meat starts to form a ball in the machine. Drop in 2-3 ice cubes and blend in.

Form the mixture into golf ball-sized meatballs and set out on a tray. Chill for 5 mins.

While the balls are chilling, make the pickles and the slaw. Finely shred the carrots and radishes and tip into a bowl. Add a pinch of salt, the remaining sugar and 2 tbsp of rice vinegar. Toss to coat and set aside.

To make the slaw, finely slice the cabbage and spring onions, toss together in a separate bowl with the peanuts, mint and coriander leaves.

Preheat a large frying pan over a high heat and add a shot of veg oil. Add the meatballs and cook for 4-5 mins a side until caramelised, a little charred and cooked through.

Split the baguette in half lengthways and spread each side with mayo. Combine the pickles with the slaw and toss in the peanuts. Load the baguette up with pork meatballs and top with the slaw. Add the lid and cut the whole thing into four. Serve up with extra slaw on the side.