Step 1

Preheat oven to 160°C. Line a small baking tray with baking paper and drizzle with soy sauce. Place pork belly on top and roast for 20 minutes or until warmed through. Cut into thick slices.

Step 2

Meanwhile, place the cukes and carrot in a bowl with the vinegar and 1/2 tsp salt. Set aside for 20 minutes to pickle.

Step 3

Combine mayonnaise and sriracha in a bowl and set aside.

Step 4

To assemble, spread muffin bases with pâté. Top with pork, drained pickles, spring onion, coriander and chilli. Spread sriracha mayo over remaining muffin halves and place on top. Serve immediately.