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Ingredients
Marinated pork
- 300 g boneless pork shoulder, cut into slices (approx. 1 cm thick)
- 60 g sugar
- 2 tsp fish sauce
- ¼ tsp ground black pepper
- 2 eschalots
- 1 garlic clove
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 stalk fresh lemongrass, white part only, crushed and cut into pieces (approx. 3 cm)
- 500 g water
- vegetable oil, for frying
Pickled carrot
- 100 g white wine vinegar
- 70 g sugar
- ½ tsp salt
- 1 carrot, peeled into ribbons
Chicken liver pâté
- 1 garlic clove
- ½ brown onion (approx. 60 g)
- 40 g salted butter
- 250 g chicken livers, washed, trimmed and cut into pieces (approx. 4 cm)
- 2 tsp fish sauce
- 1 tbsp brandy
- 2 pinches ground black pepper
- 30 g pouring (whipping) cream
Assembly
- 1 baguette (see Tips)
- 50 g mayonnaise (see Tips)
- 10 slices pickled jalapeño chillies
- ¼ cucumber, cut into thin slices
- 4 sprigs fresh coriander leaves, to serve
- Nutrition
- per 1 portion
- Calories
- 3150.3 kJ / 750.1 kcal
- Protein
- 34.3 g
- Carbohydrates
- 70.5 g
- Fat
- 34.7 g
- Saturated Fat
- 11.5 g
- Fibre
- 4.9 g
- Sodium
- 1795 mg
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