4 crusty white long bread rolls, split in half length ways
100g (3.5 oz) pork, duck or chicken liver pate
1/3 cup whole-egg mayonnaise
1 small Lebanese cucumber, sliced into batons
1 long red chilli, finely sliced
coriander sprigs to serve
Sticky pork belly:
¼ cup hoisin
2 tbsp light soy sauce
1 tbsp dark soy sauce
1 garlic clove, finely grated
600g (1.3 lb) pork belly, skinless
2 tbsp white sugar
2 tbsp rice vinegar
1 large carrot, finely julienned (use a julienne peeler or a coarse grater)
Preheat oven to 150°C.
Combine the hoisin, soy sauces and garlic in a bowl. Add pork belly and toss to coat. Place pork belly in a small roasting tin and pour over the hoisin mixture and rub all over the pork. Then pour ½ cup water around the pork. Cover with foil and roast for 2 ½ hours. Take the pork out of the oven and remove the foil.
Preheat oven grill to high.
Place pork under the grill and cook for 3-4 minutes or until golden. Transfer to a cutting board and slice.
While pork is roasting, make the pickled carrot. Combine the carrot, sugar and vinegar. Set aside until ready to serve.
To assemble, spread pate over one half of each bread roll. Then spread over the mayonnaise. Drain pickled carrot and divide among bread rolls. Top with cucumber and warm pork belly slices. Sprinkle with chilli slices to taste and top with coriander sprigs.