3 cloves garlic, peeled
One 2.5-centimeter (1-inch) piece ginger, peeled and chopped
1/2 teaspoon white peppercorns
2 large handfuls fresh cilantro leaves and stalks
4 spring onions, trimmed and finely sliced
2 tablespoons fish sauce (preferably Vietnamese)
1 tablespoon honey
One 500-gram (1-pound) pork fillet, well-trimmed, cut on the diagonal into long, thin slices
Peanut oil, for brushing the grill pan
1 tablespoon superfine sugar
1 teaspoon sea salt
3 tablespoons rice vinegar
2 carrots, peeled and pared into ribbons (preferably with a swivel vegetable peeler)
1 cucumber, pared into ribbons (preferably with a swivel vegetable peeler)
1 small red Thai chile, finely sliced
120 grams (4 ounces) mayonnaise
1 mild green chile, halved and seeded
1 small handful fresh cilantro leaves
Squeeze of lime juice
6 small crusty baguette rolls (petit pains)
Dashes Maggi sauce, optional
3 to 4 leaves iceberg lettuce, shredded
1 mild red chile, thinly sliced, optional
Spring onions, sliced diagonally, for garnish
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