Crispy Pork Belly Banh Mi

Bahan-bahan (5 porsi)

• 1 kg / 2 lb pork belly with skin on
• 1 1/2 tsp canola or vegetable oil (, divided)
• 1/2 tsp Chinese Five Spice (, optional (you won't miss it))
• 1 tsp cooking/kosher salt (, divided)
• 1/4 tsp black pepper ((or white pepper))
• 4 tbsp Hoisin sauce
• 3 tbsp coconut milk (, full fat)
• 1/2 tsp dark soy sauce ((mainly for colour, sub light or regular soy))
• 5 crusty white rolls ((lightly oven toast to crisp if crust is softened))
• 120 g / 4 oz chicken pate ((Note 2))
• 6 tbsp whole-egg mayonnaise (or Kewpie)
• 1 batch Vietnamese pickled carrots and daikon ()
• 3 g reen onion stems (, cut to length of rolls (2 to 3 pieces per roll))
• 2 cucumbers (, finely sliced using vegetable peeled or knife)
• 2 cups coriander/cilantro leaves (and small sprigs)
• 3 Birds Eye or Thai chillis (, finely sliced)
• 8 tbsp crispy fried shallots (, store bought (Note 3))