Jerk & Honey Glazed Pork Belly Bao With Creamy Slaw

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 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[s] to a baking tray (or two!)

Pour 75ml [100ml] [125ml] boiled water around the pork

Put the tray[s] in the oven for 45-50 min or until the pork skin is crisp and the meat is cooked through and tender (no pink meat!) – this is your crispy pork belly

Meanwhile, combine your mayo with half your white wine vinegar (you'll use the rest later!) in a large bowl with a pinch of salt and pepper

Add your carrot & cabbage slaw mix and give everything a good mix up – this is your creamy slaw

Trim and chop your spring onion[s] into thirds, then cut lengthways into very thin strips – this is your julienned spring onion

Cut your potatoes (skins on) into chips

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

Once the pork belly has had 25 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 ready, transfer it to a clean chopping board and set aside to rest for 4-5 min

Heat a small pot over a medium heat with your jerk paste, honey and tomato ketchup, add the remaining white wine vinegar and your cornflour with a splash of water and a pinch of salt, cook for 2-3 min or until thickened, stirring continuously

Once thickened, add a knob of butter and cook until melted – this is your jerk & honey glaze

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

Once the pork has rested, slice into 3 slices per person