Crispy Lemongrass Pork Banh Mi with Mint and Chilli Pickled Carrot

Ingredients

• 400g Classic 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
• ¼ cup rice wine vinegar
• 2 carrots, peeled and shredded
• ¼ cup mint leaves, finely chopped
• 1 small red chilli, thinly sliced