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400g (14 oz) Classic Crispy Pork Belly, cut into 12 slices
4 crusty white long bread rolls, sliced lengthways
100g (3.5 oz) chicken liver pate
⅓ cup whole egg mayonnaise
1 small Lebanese cucumber, sliced into batons
1 long red chilli, finely sliced
coriander (cilantro) sprigs, to serve
Quick pickled carrot:
1 large carrot, finely julienned
2 tbsp white sugar
2 tsp sea salt
2 tbsp rice vinegar
If your pork belly needs warming, place it into an oven preheated to 180°C (350°F) for 12-15 minutes until it’s warmed through and crispy at the edges.
To make the carrot pickle, add the carrot, sugar, salt and vinegar to a small bowl and mix to combine. Set aside until ready to use.
To assemble the banh mi, spread the pate over one half of the bread rolls. Then spread mayonnaise on the opposite sides.
Drain pickled carrot and divide between the rolls. Next, top them with some strips of cucumber and warm pork belly slices. Add some chilli slices and a few sprigs of coriander.
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