Baked Thai pork toast

Trim the crusts off white sandwich bread.

Brush the top lightly with neutral oil, cut each slice into four squares, and flip them oil side down.

Variation: for a toast crispy all the way through, bake the squares first at 250 degrees for 10 minutes to dry them out like crackers.

Roughly chop the cilantro roots; pound with garlic and white peppercorns to a fine paste in a mortar.

Add the ground pork to the mortar and mix; season with soy sauce and a little sugar if the bread is not sweet.

Beat an egg, add half of it to bind, and mix.

Optionally cook a little of the filling in a microwave or skillet to check the seasoning.

Spread about a teaspoonful of filling in a thin layer on each square, roughly in a circle.

Brush lightly with oil, including the exposed edges of bread, so the pork does not dry out and the edges brown.

Sprinkle with toasted white sesame seeds and pat them down so they stick.

Bake in a 375 degree Fahrenheit oven for 8 to 10 minutes.

Switch to broil for a few seconds to brown the tops, moving the tray around for hot spots.

Cool slightly so the garnish does not wilt; garnish with julienned bell pepper and a cilantro leaf. Serve warm with the cucumber pickle.