Hoisin Glazed Pork Belly Bao With Soy Smashed Cucumber

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil half a kettle

Pat your pork belly dry with kitchen paper, then score the fatty side in a criss-cross pattern by drawing a sharp knife through the skin, deep enough to reach the meat below

Season with a generous pinch of salt and rub it deep into the criss-cross pattern

Heat a large, wide-based pan (preferably non-stick) over a high heat

Once hot, add the pork belly, fat-side down and cook for 3-4 min or until golden and crispy, then flip and cook for 2 min on the other side

Cut 2 pieces of tin foil approx. the size of A4 paper per pork belly

Lay the browned pork belly (skin-side up), in the middle of the 2 pieces of foil, (doubling it up prevents any leakages!) and reserve the pan

Loosely scrunch the edges of the foil around the pork leaving the skin exposed and transfer the parcel to a baking tray (or two!)

Pour 75ml [110ml] [150ml] boiled water around the pork

Put the tray[s] in the oven for 40-45 min or until the pork skin is crisp and the meat is cooked through and tender (no pink meat!) – this is your roasted pork belly

Meanwhile, top, tail, peel and grate your carrot[s]

Trim and chop your spring onion[s] in thirds, then cut lengthways into thin strips

Bash your cucumber with a rolling pin and chop it into large, bite-sized pieces – this is your smashed cucumber

Combine half your rice vinegar (you'll use the rest later!) with 1 tsp [1 1/2 tsp] [2 tsp] sugar, then add the grated carrot and spring onion strips – this is your quick-pickled carrot

Combine half your soy sauce (you'll use the rest later!) with a pinch of sugar, then add the smashed cucumber – this is your soy smashed cucumber

Combine your mayo and sriracha (can't handle the heat? Go easy!) with a drizzle of olive oil and a splash of cold water – this is your sriracha mayo

Cut your potatoes (skins on) into chips

Add the chips to a baking paper-lined tray (or two!) with a drizzle of olive oil

Once the pork belly has had 30 min, add the tray[s] with the chips to the oven and cook for 20-25 min or until golden and crisp

Once the pork is nearly ready, return the reserved pan to a medium heat and add your hoisin sauce, the remaining soy sauce and the remaining rice vinegar

Bring to the boil and cook for 2-3 min or until thickened, once the pork is ready, transfer it to a clean chopping board and slice into 3 slices per person, then add it to the pan – this is your hoisin glazed pork

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