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.


For the sweet and sour sauce marinade

For the caramelised red onions

To serve


  1. 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.

  2. 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.

  3. 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.

  4. 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.