Caramel Pork and Egg Mayo Toast

Method

1. Toss the cucumber and carrot with the vinegar, pickle sugar and salt and leave for 15 minutes. Squeeze them firmly just before serving so the toast does not go soggy.

   Add in this stepCucumber (fine matchsticks) 80 gCarrot (fine matchsticks) 40 gRice vinegar 2 tbspSugar (for the pickle) 2 tspSalt 1 pinch

2. Bring water to the boil in a 16 cm pot, lower in the fridge-cold eggs and boil over high heat for 7 min 30 sec. Cool in cold water and peel. Roughly mash with a fork and mix with the mayonnaise and pepper to make a soft egg mayo.

   Add in this stepEggs 2Mayonnaise 2 tbspBlack pepper 1 pinch

   high heat

3. Put the sugar and 1 tsp of water in a 24 cm pan and heat over medium-low heat for 2 min 30 sec without stirring to make an amber caramel. Add the pork, shallots and garlic, turn up to medium-high heat and stir-fry for 5 min, until the fat has rendered and the edges of the meat are crisp.

   Add in this stepSugar (for the caramel) 3 tspThin-sliced pork belly (3 mm, cut into 3 cm pieces) 200 gShallots (thinly sliced) 1Garlic cloves (chopped) 2

   medium-low heat→medium-high heat

4. Add the fish sauce and coconut water and reduce over medium heat for 4 min, stirring. Turn off the heat when the liquid has almost gone and the pork is coated in a sticky glaze.

   Add in this stepFish sauce 3 tspCoconut water (unsweetened) 5 tbsp

   medium heat

5. Butter both sides of the bread and toast it in a 28 cm pan, as many slices as fit at once, over medium heat until golden on both sides. It takes about 3 min 30 sec in total.

   Add in this stepThick white bread (3 cm slices) 2Butter (softened) 20 g

   medium heat

6. Spread the egg mayo on the toast, pile on the caramel pork, then add the squeezed pickle, coriander, spring onions and sesame seeds and zigzag with sriracha. Cut in half and serve right away.

   Add in this stepCoriander leaves to tasteSpring onions (sliced) 1Toasted sesame seeds 1 tspSriracha to taste