Sticky Lemongrass Pork Belly Bao Buns

• Meanwhile, cut apple into thin sticks. • SPICY! Use less sriracha if you're sensitive to heat! In a small bowl, combine garlic aioli and sriracha. • In a medium bowl, combine oyster sauce, ginger lemongrass paste, sweet chilli sauce and a splash of water.

• When fries have 10 minutes remaining, using a paper towel, pat slow-cooked pork belly and wipe off any excess fat until dry. Cut pork into 2cm chunks. • In a large frying pan, cook pork belly (no need for oil) over high heat, tossing, until golden, 8-10 minutes. • In the last minute of cook time, drain oil then add oyster sauce mixture, turning pork belly to coat.

TIP: Start the pork belly in a cold frying pan to help the fat melt without burning.

• When pork belly has 5 minutes remaining, place gua bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute.

• In a large bowl, combine shredded cabbage mix, apple, half the sriracha aioli and a drizzle of olive oil. Season to taste.