• 4 crusty white long bread rolls, split in half length ways
  • 100g (3.5 oz) SHORT PLATE OR SHORT RIBS, duck or chicken liver pate
  • 1/3 cup whole-egg mayonnaise
  • 1 small cucumber, sliced into batons
  • 1 long red chilli, finely sliced
  • coriander sprigs to serve


  • ¼ cup hoisin
  • 2 Tbsp light soy sauce
  • 1 Tbsp dark soy sauce
  • 1 garlic clove, finely grated
  • 600g SHORT PLATE OR SHORT RIBS, skinless

Pickled Carrot:

  • 2 tbsp white sugar
  • 2 tbsp rice vinegar
  • 1 large carrot, finely julienned (use a julienne peeler or a coarse grater)



  • Preheat oven to 150°C.
  • Combine the hoisin, soy sauces and garlic in a bowl. Add pork belly and toss to coat. Place SHORTPLATE in a small roasting tin and pour over the hoisin mixture and rub all over the BEEF. Then pour ½ cup water around the pork. Cover with foil and roast for 2 ½ hours. Take the BEEF out of the oven and remove the foil.
  • PS. If you use chicken I suggest you cut into quarter and roast based on their weight and time
  • Preheat oven grill to high.
  • Place beef under the grill and cook for 3-4 minutes or until golden. Transfer to a cutting board and slice.
  • While beef is roasting, make the pickled carrot. Combine the carrot, sugar and vinegar. Set aside until ready to serve.
  • To assemble, spread pate (optional) I use SHIRACHA CHILI over one half of each bread roll. Then spread over the mayonnaise. Drain pickled carrot and divide among bread rolls. Top with cucumber and warm pork belly slices. Sprinkle with chilli slices to taste and top with coriander sprigs.