Ingredients
- Bao buns 10
- Medium eggs 10
- Salted butter 100g
- Sriracha hot chilli sauce 50ml
- Heinz tomato ketchup 50ml
- Sweet tamarind sauce 100g
- Slow cooked seasoned pork belly
- Chives 30g
Method
- Slice the de-frosted pork. Grill or pan cook the pork with a little oil until it is caramelised. Then add the tamarind and glaze.
- Steam the bao buns. Mix the ketchup with the sriracha sauce.
- Scramble the eggs and add the butter and chopped chives. Season.
- Serve a slice of pork belly and scrambled egg inside each bao bun with a touch of fresh coriander. Serve with spicy ketchup.
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