Barbecued soy caramel pork belly toasted banh mi

Method

1. Preheat a grill. Butter the four bottom halves of the brioche buns and spread the chicken liver parfait evenly on top. Distribute and flatten the grated cheeses on the inside of the top part of the bun and drizzle a tablespoon of the soy caramel onto each. Grill these cheesy top parts of the bun to melt the cheese and toast the bun, then reserve.
2. Arrange three slices of cooked pork belly on top of the parfait on each slice and then add the pickled carrot, daikon, sliced green and red chillies and cucumber. Add the coriander and mayonnaise and top with the cheesy bun half.
3. Heat a toasted sandwich press and cook the buns for a minute or two to flatten them and press the fillings together. Cut in half and serve with fresh coriander, if desired.