400g skin-on pork belly, whole piece
2 tbsp sea salt
4 crusty white long rolls
100g chicken liver pâté
⅓ cup mayonnaise
1 small Lebanese cucumber, sliced into batons
1 long red chilli, thinly sliced (optional)
Fresh coriander sprigs, to serve
For the quick pickled carrot:
1 large carrot, finely julienned
2 tbsp rice vinegar
2 tsp sea salt
2 tbsp white sugar