Crispy Lemongrass Pork Banh Mi with Mint & Chilli Pickled Carrot

Serves 4

400g cooked porchetta

1 tbsp fish sauce

1 tbsp grated palm sugar

2 tbsp peanut oil

1 lemongrass stalk, trimmed and

finely grated

1 clove garlic, crushed

2 demi baguettes

½ cup mayonnaise

150g chicken liver pâté 1 telegraph cucumber, sliced into

8cm lengths

4 spring onion, cut into 8cm

lengths

1 cup coriander sprigs, to serve