Char Sui Pork Buns

Ingredients

• 1 Pack Simply Better West Cork Irish Pork Belly Slices
• 3 Simply Better Irish Black Fermented Garlic Cloves
• 2 Tbsp. Simply Better Handmade Hot Ketchup
• 3 Tbsp. Simply Better Irish Made Soy & Ginger Sauce
• 4 Tbsp. Simply Better Limited Edition Acacia Honey
• 1 Tbsp. Light Brown Sugar
• 2 Tbsp. Simply Better Irish Made Hoisin Sauce
• ½ Tsp. Chinese Five Spice
• ¼ Tsp. Ground White Pepper
• 1 Pack Simply Better Handmade Seeded Buns
• 1 Carton Simply Better Handmade Roasted Garlic Aioli
• 1 Carrot
• 2 Spring Onions
• Good Handful Fresh Coriander Leaves
• Simply Better Hand Cut Sweet Potato & Parmesan Fries, to serve

Method

1. Bring the pork back to room temperature and dry with kitchen paper. Blitz the garlic, hot ketchup, soy & ginger sauce, honey, sugar, hoisin, five spice and pepper in a mini food processor until the garlic has broken down and put in a shallow dish with the pork. Cover with clingfilm and chill for at least 6 hours or overnight is best.
2. Switch the air fryer onto 200ºC (400ºF). Drain the pork from the marinade and leave to come back up to room temperature, reserving the marinade. Place on the rack with a layer of tin foil underneath and roast for 20 minutes until the pork is tender and nicely caramelised.
3. Meanwhile, put the remaining marinade in a frying pan and cook for a few minutes until reduced and sticky. When the pork belly is cooked transfer it to the frying pan and turn to coat in the glaze, then leave to rest for a few minutes.
4. Split the buns and toast. Shred the carrot and spring onions. Smear the aioli on the toasted buns. Slice up the rested pork belly and pile up on top, then finish with the carrots, spring onions and some coriander leaves. Serve the sweet potato & Parmesan fries alongside.

NEVEN’S TOP TIP

This could also be cooked in the oven at the same temperature, but it would probably be worth brushing it with the remaining marinade a few times to increase the crispness and light char around the edges. To allow for that increase the cooking time by about 10 minutes.