MINT & CHILLI PICKLED CARROT

1 tbsp grated palm sugar

¼ cup rice wine vinegar

2 carrots, peeled and shredded ¼ cup mint leaves, finely chopped 1 small red chilli, thinly sliced

Preheat oven to 220°C (200°C fan forced). Place the cooked porchetta skin on a small baking tray lined with baking paper. Place in the oven and roast for 10 minutes, or until crisp. Set aside to cool and crumble.

For the mint and chilli pickled carrot, combine palm sugar, vinegar and ½ cup water in a small saucepan over medium heat and bring to a simmer. Take off the heat. Add the carrot and set aside to cool. Once cool, add mint and chilli and refrigerate until needed.

Combine fish sauce, palm sugar and 1 tbsp water in a small bowl and stir to dissolve. Heat oil in a non-stick frying pan over high heat. Add lemongrass, garlic and chopped porchetta and cook for 2-3 minutes. Add fish sauce mixture; cook for 2 minutes, or until caramelised. Spread baguettes with mayonnaise and spread one side with pâté. Drain pickled carrot. Place in baguettes, top with pork, cucumber, onion; and serve with coriander and crispy pork crackling.