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For the sticky pork belly, preheat the oven to 160C/140C fan forced. Combine the sauces and garlic in a large bowl. Add the pork and toss to coat.
Place the pork in a small roasting pan, reserving the marinade. Pour the water around the pork. Cover with foil. Roast, basting with reserved marinade every hour, for 2 1/2 hours or until tender. Thinly slice. Cover to keep warm.
Meanwhile, for the pickled carrot, stir sugar, vinegar and salt in a saucepan over medium-high heat for 3 minutes or until sugar dissolves. Remove from heat. Allow to cool slightly. Add carrot and stir to coat.
Spread pate over half of each roll. Spread other half with mayonnaise. Drain pickled carrot (see Notes). Place on top of the pate. Top with cucumber, warm pork, chilli and coriander. Top with remaining roll halves.