Pork banh mi
Preheat oven to 200C.
Mix sesame oil, lime juice, honey, vinegar, pepper, and half the sriracha in a bowl.
Pat pork fillet dry with a paper towel and brush evenly with four tablespoons of the mixture.
Line a baking tray with foil, coat with cooking spray, and place fillet in oven for 15 minutes. Remove from oven and cover loosely with foil to rest for 10 minutes.
While the pork is cooking, toss the carrots and cucumber matchsticks with the remaining marinade. Mix the mayonnaise with the remaining sriracha.
After the pork has rested, slice it into fine slices, about ½ centimetre wide.
Cut the bread rolls open and spread sriracha mayonnaise on one side of the bread, and a tablespoon of paté on the other. Layer the pork slices, carrot and cucumber sticks, and coriander leaves inside.
Add sliced chilli to serve if desired.