4 |
brioche buns, cut in half lengthways |
80g |
unsalted butter, softened |
80g |
see method for ingredients |
140g |
asiago pressato, grated |
100g |
monterey jack, grated |
12 slices |
see method for ingredients, plus 4 tablespoons soy caramel (reserved from the pork) |
80g |
see method for ingredients |
80g |
see method for ingredients |
1 |
green chilli, seeded and thinly sliced |
1 |
red birds eye chilli, seeded and thinly sliced |
1/2 |
cucumber, peeled, seeded and cut into 6 cm batons |
4 tablespoons |
fresh coriander leaves, plus extra to serve if desired |
4 tablespoons |
see method for ingredients |
or |
store-bought kewpie mayonnaise |