- 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.
This recipe is part of the fusion food trends 2024
, click the link to discover the rest of our food and drink trends 2024