Preheat the oven to 190°C/Fan 170°C/Gas 5. Place the chicken, lime juice, five-spice powder and soy sauce into a food processor and blend until just combined. Add the pork mince, green chilli and fresh coriander and blend again combining to a rough paste; season with salt and pepper.
Form the mince mixture into golf ball-sized portions and flatten slightly into patties. Heat the vegetable oil in an ovenproof frying pan until hot and fry the patties for 1-2 minutes on each side, or until golden-brown, then transfer to the oven and cook for a further 4-5 minutes. You can check an internal temperature of 70ºC has been reached by using a meat thermometer.
For the dip: Place the chillies, sugar, water and vinegar into a saucepan over a medium heat and bring to the boil. Cook for 4-5 minutes until just beginning to thicken then remove from the heat and allow to cool slightly.
For the salad: Whisk the lime juice, sesame oil and soy sauce together in a bowl. Add the spring onions, cucumber and coriander leaves and mix together coating well.
To serve: Place the salad mixture onto a plate, top with a pile of the pork patties and drizzle with a little of the chilli dip. Place the remaining dip into a small bowl and serve alongside.
* Rubber gloves can be worn when handling chillis. The chilli seeds can be removed in this recipe to regulate the heat strength of the patties and dip.