Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
8
Pickled Carrot
- 1 carrot, shredded
- 1tablespoons rice wine vinegar
- 2teaspoons caster sugar
- 1 long red chilli, finely sliced
- 1/4 bunch coriander, sprigs picked
- 4 spring onions, split lengthways, cut into 8cm lengths
- 4 baby cucumbers, sliced lengthways
- 120grams chicken pâté
- 2teaspoons extra virgin olive oil
- 1/2 cup Kewpie mayonnaise
- 500grams slow-cooked pork belly
- 8 bread rolls, split
Method
Step 1 of 3
Preheat oven to 240°C. Line a baking tray with baking paper. Remove pork from packaging and pat rind dry with paper towel. Rub rind with oil and 1 tsp sea salt flakes. Place, rind-side up, on tray. Bake for 30 minutes or until crackling is golden and crisp. Rest for 5 minutes before slicing.
Step 2 of 3
Meanwhile, to make the pickled carrot, combine all the ingredients in a small bowl. Allow to pickle for at least 10 minutes.
Step 3 of 3
Spread roll bases thickly with pâté and mayonnaise. Fill with drained pickled carrot, baby cucumber, spring onion and pork. Top with coriander, sprinkle over chilli and serve.
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