Sweet and sour pork buns
An overnight marinade makes it easy to crank out these Chinese pork buns with their sticky glaze that's full of flavour.
Ingredients
For the sweet and sour sauce marinade
- 2 tbsp light soy sauce
- 2 tbsp Chinese black rice vinegar or balsamic vinegar
- 1 tbsp brown sugar
- 2 tbsp clear honey
- pinch salt
- pinch ground white pepper
- 600g/1lb 5oz pork fillet, sliced
- 2 tbsp groundnut oil
For the caramelised red onions
- 1 tbsp groundnut oil
- 3 red onions, sliced
- 1 tbsp Chinese black rice vinegar or balsamic vinegar
- 1 tbsp brown sugar
To serve
- 8 large sesame seed burger buns, halved, grilled
- salad leaves, torn into small pieces
- 4 tomatoes, sliced (optional)
Method
Mix together all of the sauce ingredients in a bowl and add the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge overnight.
To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. Reduce the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky.
For the caramelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until caramelised.
To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions and sliced tomatoes, if using. Serve immediately.
