Ingredients

• 1 garlic clove
• finely chopped
• 2 tbsp yellow bean sauce (available from Asian grocers and some supermarkets)
• 1 tbsp Shaoxing rice wine or dry sherry
• 600g/1lb 5oz pork fillet
• sliced
• 2 tbsp groundnut oil
• 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
• 1 tbsp groundnut oil
• 3 red onions
• sliced
• 1 tbsp Chinese black rice vinegar or balsamic vinegar
• 1 tbsp brown sugar
• 8 large sesame seed buns
• halved
• grilled
• salad leaves
• torn into small pieces
• 4 tomatoes
• sliced (optional)

Directions

• For the marinated pork
• mix together the garlic
• yellow bean sauce and Shaoxing rice wine in a bowl. Add the pork and stir well to coat.
• For the sweet and sour sauce marinade
• mix together all of the sauce ingredients in a bowl and add to the pork. Mix well to combine
• then cover with cling film and leave to marinate in the fridge for at least 24 hours.
• 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.