Char Siu-Style Pork Bao Buns, Slaw & Loaded Fries

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Transfer your BBQ pulled pork to an oven-proof dish with half of the juices, discard the remaining juices

Cover the dish with tin foil and put it in the oven for an initial 30 min

Cut your potatoes (skins on) into fries

Add the fries to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

Meanwhile, add your mooli slaw mix and rice vinegar to a large bowl with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give everything a good mix up and set aside – this is your quick-pickled slaw

Peel and grate your garlic

Combine the grated garlic with your five-spice mix, hoisin sauce, honey and soy sauce in a bowl

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] vegetable oil and stir everything together – this is your char siu-style sauce

Combine your sriracha (can't handle the heat? Go easy!) and mayo in a small bowl – this is your sriracha mayo

Pick your coriander from the stalks, discard the stalks

After an initial 30 min, remove the dish with the pulled pork joint from the oven and discard the tin foil

Spoon the char siu-style sauce all over the joint and return it to the oven for 10-12 min further, basting it twice more until the sauce is thick and the pork is nicely glazed – this is your char siu-style pork

Once cooked, carefully slice the char siu pork into 3 strips per person

Pierce your bao bun packet[s] with a few holes and microwave for 1-2 min

To build your buns, fill each bao bun with the sliced char siu pork and top with some of the quick-pickled slaw

Drizzle over a little of the sriracha mayo and garnish with half of your crispy onions and coriander (save the rest for later!) – these are your char siu-style pork bao buns