Less than 1 hour
- ½ cup (125ml) rice wine vinegar
- ½ cup (125ml) water
- 2 Tbsp (30ml) soy sauce
- 2 Tbsp (30ml) brown sugar
- 4cm knob fresh ginger, cut into matchsticks
- 1 red or green chilli, sliced (optional)
- 2 red onions, sliced
- Glug canola oil
- 1-2 packets (600-800g) pork rashers
- Melted butter, for brushing
- 2 packets (2s) PnP naan bread, halved
- Sriracha sauce and mayonnaise, for serving
- ½ packet (about 100g) baby spinach
- 1 small cucumber, cut into matchsticks
- 4 large eggs
- Combine pickle ingredients, except onion, in a saucepan.
- Bring to a simmer, stirring for about 5 minutes until the sugar has dissolved.
- Place onions in a bowl and pour over hot pickling liquid.
- Cover and set aside.
- Heat oil in a pan over medium heat and fry rashers for 7 minutes a side, until crispy. Cut in half.
- Brush naan breads with melted butter and toast in a hot griddle pan. Cut each naan in half.
- Spread one half of the naan bread with about 1 Tbsp (15ml) each sriracha and mayo.
- Poach the eggs. (See cook’s note.)
- Layer with spinach, cucumber, pickled onion and halved rashers.
- Top naanwich with egg before closing with the other half of naan.
- Repeat with the remaining naans until you have 4 loaded naanwiches, serve immediately.
The perfect poached egg has a firm white exterior with an oozy, golden centre. Here’s a handy guide to get it right every time!