3garlic cloves, coarsely chopped2small red chillies, thinly sliced2lemongrass stalks, white part only, thinly sliced60 ml (¼ cup)fish sauce40 gmgrated light palm sugar800 gm pieceof skinless pork neck, cut lengthways into 6cm-thick piecesFor drizzling:vegetable oil8fluffy white rolls, halved200 gmgood-quality pâtéTo serve: Vietnamese mint, coriander and baby cos leavesPickled carrot100 mlrice vinegar50 gmcaster sugar1 tbspfish sauce½small red chilli, finely chopped1garlic clove, finely chopped1carrot, cut into julienne1red shallot, thinly slicedLime and chilli mayonnaise2egg yolks1garlic clove, finely chopped1small red chilli, finely chopped, or to taste2 tbsprice vinegar350 mlolive oilFinely grated rind and juiceof 2 limes, or to taste
Pound garlic, chilli and lemongrass to a coarse paste in a mortar and pestle, transfer to a large bowl, add fish sauce and sugar, and stir to dissolve sugar. Add pork, turn to coat, cover and refrigerate, turning in marinade occasionally, until well-flavoured (overnight).
Meanwhile, for pickled carrot, stir vinegar, sugar, fish sauce, chilli and garlic in a saucepan over medium-high heat until sugar dissolves, then bring to the boil. Add carrot and shallot, transfer to a non-reactive container and refrigerate overnight.
Meanwhile, for lime and chilli mayonnaise, process yolks, garlic, chilli and vinegar in a food processor to combine, then with motor running, gradually add oil in a thin steady stream until thick and incorporated. Stir in lime rind and juice, season to taste and refrigerate until required.
Preheat a barbecue or char-grill pan to medium-high heat. Drain pork (reserve marinade), drizzle with a little oil and barbecue, turning occasionally and basting with marinade, until browned and just cooked through (20-25 minutes). Transfer to a tray and rest for 10 minutes, then thickly slice across the grain.
To serve, spread roll bases with pâté, top with sliced pork, pickled carrot, herbs and lettuce. Spread roll tops with lime and chilli mayonnaise, sandwich and serve.
This recipe is from the January 2012 issue of Australian Gourmet Traveller.