900g boneless pork butt/shoulder
1 tbsp sesame oil
3 tbsp fish sauce
1/4 cup sweet thick soy sauce (kecap manis)
2 long green chilies, deseeded and thinly sliced
2 spring onions, chopped
½ bunch coriander leaves
1 knob ginger, sliced thinly
6 shallots, peeled and minced
6 cloves garlic, peeled and minced
3 kaffir lime leaves, sliced
3 lemongrass stalks, roughly chopped
½ cup sugar
2 tbsp olive oil
1 tbsp ground black pepper
2 tbsp oil for cooking
4-6 8-inch baguette rolls, sliced lengthwise in the centre, buttered
Sprigs of coriander and mint
Pickled carrots and daikon
Spring onions, cut into batons
Chicken liver pate
Blend marinade ingredients in a food processor until pureed. Place pork in a bowl, pour the marinade over ensuring pork is well coated, then cover with cling film and marinate pork for a minimum of 2 hours or overnight.
Preheat oven at 180°C. Place the marinated pork and cook on a baking dish or ovenproof pan in the oven at 180°C for 1-1.5 hours. Midway through the cooking process, glaze the pork with marinade and the cooking juices.
Cool pork and slice into 1/4 inch thick slices.
Make up rolls with remaining ingredients and cooled, marinated sliced pork.