Preheat your oven/bbq to 250˚C

To make the pickled carrots – julienne the carrots and add to a bowl 1/3 cup vinegar, 1/3 cup water, 1/2 tsp sea salt, 1 tbsp sugar for sweetness. Leave for 1 hour to soften.

Season the pork belly.

Spray with oil and put into oven/bbq and cook until the crackling has formed and the internal temperature reaches at least 64˚C.

Make the caramel; to a pan add oil, ginger, garlic, fried shallots, stir – 3/4 cup water, half cup brown sugar, 1-2tbsp of your favourite chilli, 1/2 cup fish sauce, fresh cracked pepper – stir until thick.

Slice cucumber, spring onion, grab your pickled carrots and slice open a crusty roll.

Slice the pork belly and toss through the sauce.

Spread the pate, kewpie, add cucumber, pork belly, carrots, coriander, spring onion, fried shallots, more fish sauce caramel and kewpie.

Dig In!

Enjoy!