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Step 1.For the quick-pickle carrots, combine ingredients in a bowl and set aside, stirring occasionally, for 20 minutes. Any extra can be kept in the fridge for up to 2 weeks.
Step 2.To make the pork balls, combine the ingredients in a large bowl. Mix vigorously. Shape into walnut-sized meatballs.
Step 3.Heat oil in large non-stick frying pan over medium heat. Cook meatballs (in batches if necessary), turning, for 5 minutes or until evenly browned and cooked through.
Step 4.Split bread rolls lengthwise, without cutting all the way through. Generously spread with pate. Top with slices of luncheon, meatballs, pickled carrot, drizzle with mayonnaise, Coconut Sriracha and coriander.
Notes: – Kewpie Mayonnaise is commonly found in the Asian aisle of most major supermarkets.