Sticky Pork Banh Mi

Method

1. Pickle the carrots: Combine the vinegar, sugar, salt and boiling water in a small bowl, being sure to dissolve all the sugar. Add the carrot, covering completely with the pickling liquid. Set aside.
2. Cook the meat: fry the ham steaks in a little oil, and add the char siu sauce to the pan. Heat the steaks through and turn to coat both sides liberally with the sauce. The sauce should reduce and stick to the steaks. Cut the ham steaks into two lengthwise. Set aside.
3. Prepare the vegetables: cut the spring onion into 10 cm lengths, then slice lengthways. Cut the cucumber in half lengthways, then slice into thin diagonals. Wash the coriander and chop into 10cm lengths.
4. Assemble: Slice the bread rolls lengthways almost all the way through. Spread the inside of each roll with pate, and arrange both halves of the ham steaks on the rolls so that the meat covers the length of the roll. Drain the carrot and divide among the bread rolls. Layer on the roll lengths of coriander, spring onion and cucumber. Drizzle the vegetables with a a dash of soy sauce and finish with a squeeze of Kewpie Mayonnaise.