Sticky Pork Belly Bahn Mi

Serves 4

40g pork, duck or chicken liver pate

6 crusty white long bread rolls, halved lengthways

85g (1/3 cup) whole egg mayonnaise

1 small Lebanese cucumber, peeled into ribbons

1 long fresh red chilli, thinly sliced

Fresh coriander sprigs, to serve

Sticky pork belly

60ml (1/4 cup) hoisin sauce

2 tbsp light soy sauce

2 tbsp dark soy sauce

1 garlic clove, crushed

600g Coles Pork Belly Roast Boneless, skin removed

125ml (1/2 cup) water

Pickled carrot

60g (1/4 cup) white sugar

60ml (1/4 cup) rice wine vinegar

1/2 tsp sea salt

1 small carrot, peeled, cut into matchsticks 

For the sticky pork belly, preheat the oven to 160C/140C fan forced. Combine the sauces and garlic in a large bowl. Add the pork and toss to coat.

Place the pork in a small roasting pan, reserving the marinade. Pour the water around the pork. Cover with foil. Roast, basting with reserved marinade every hour, for 2 1/2 hours or until tender. Thinly slice. Cover to keep warm.

Meanwhile, for the pickled carrot, stir sugar, vinegar and salt in a saucepan over medium-high heat for 3 minutes or until sugar dissolves. Remove from heat. Allow to cool slightly. Add carrot and stir to coat.

Spread pate over half of each roll. Spread other half with mayonnaise. Drain pickled carrot (see Notes). Place on top of the pate. Top with cucumber, warm pork, chilli and coriander. Top with remaining roll halves.