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
Pickled carrot:
2 tbsp white sugar
2 tbsp rice vinegar
1 large carrot, finely julienned (use a julienne peeler or a coarse grater)
There are no reviews yet. Be the first one to write one.