Banh Mi Platter | Linley Valley Pork

Ingredients

• 500g cooked crispy pork belly
• 1/4 cup rice wine vinegar
• 1 tsp caster sugar
• 2 carrots, cut into long matchsticks
• 2 green onions
• ½ red onion, thinly sliced
• 4 baby cucumbers, quartered lengthways
• 1 cup fresh coriander sprigs
• 1 cup fresh mint sprigs
• 3 long red chillies, thinly sliced diagonally
• 1 cup whole-egg mayonnaise
• 100g pork liver pate
• Sriracha sauce to serve
• 8 baby Vietnamese rolls