Grilled Lemongrass Pork:

Place the pork in a mixing bowl or a ziplock bag. In a mortar and pestle, pound garlic, white peppercorns and lemongrass into a fine paste. Add all remaining ingredients and stir to combine. Pour the marinade over the pork and marinate in the fridge for 2 hours or overnight, flipping the pork half way through.

Preheat the broiler on high. Remove the pork from the marinade, shake off the excess marinade and place it on a rack set on a foil-lined baking sheet. Broil the pork on the highest rack for 4-5 minutes per side until the top is browned and slightly charred. Let rest for at least 10 minutes before slicing. You can also grill the pork on the barbecue!

Pickles:

Massage ½ tsp salt and 1 tsp sugar into the daikon and carrots until you no longer feel grittiness on your hands. Let sit for at least 3 minutes while you make the pickling liquid; you’ll notice that the vegetables are more tender and that there is liquid pooling at the bottom of the bowl.

Meanwhile, make the pickling liquid by stirring together water, vinegar, ¼ tsp salt and 3 Tbsp sugar until dissolved.

Once the vegetables have sat, rinse them under cold water and drain thoroughly, shaking off as much water as possible; place into a bowl or jar. Pour the pickling liquid over and let it sit for at least 10 minutes before serving. This will keep in the fridge for about 1 month. Note: Feel free to adjust the pickling liquid to suit your taste by adding more sugar, vinegar, or salt.

Spread pate on one side of the bread, and mayo and sriracha (if using) on the other. Fill the sandwich however you like, and enjoy!

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