Score the pork belly's skin about ½ cm deep, making sure you don’t reach the flesh as that will prevent you from getting a lovely crisp crackling. Generously salt the skin and place the belly on a tray in the fridge uncovered for 12-24 hours for the skin to dry.

Preheat oven to 200°C/392°F.

Place the prepared pork belly on the lowest rack of the oven and roast for 45-50 mins

When pork belly is fully cooked, put the grill on high and grill it for an additional 10-15 mins.

Chop up the carrot into matchsticks and combine in a bowl with the apple cider vinegar, sugar, and 1 tsp salt.

Blitz up the garlic, shallot, lemongrass, 2 red chillis, honey, soy sauce, brown sugar, fish sauce and msg in a food processor.

Pour out into a hot pan with 1 tbsp olive oil and 100ml of water and cook for 5 mins until thick and sticky.

Slice the cucumber into matchsticks and pick off the coriander leaves before finely chopping the spring onions and remaining red chilli. Set this all aside.

Combine the mayonnaise with the zest and juice of the limes.

Slice the pork belly into slices and brush on the lemongrass dressing onto both sides.

Slice your baguettes in half, spreading an ample amount of lime mayo on either side and topping with slices of your crispy pork belly. Follow all that with a healthy scattering of the pickled carrot, cucumber, red chilli and coriander. Finally, close up the sandwich and enjoy.