Pork Bahn Mi Inspired Bao Buns

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a medium bowl, mix together the rice vinegar, salt and sugar for the pickle (see pantry for both amounts). Toss the carrots in the pickling liquid. Set aside.

In a small bowl, stir together the sambal and mayo. Set aside.

Heat a large frying pan on medium-high heat (no oil).

Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

Add the ginger, garlic & lemongrass puree to the pork. Cook for 1 min.

Stir in the ketjap manis, water for the sauce and honey (see pantry for both amounts), then allow to simmer until sticky, 2-3 mins.

Taste and season with salt and pepper.

When the sweet potato has 5 mins remaining, place the bao buns (2 per person) on a plate, sprinkle with a little water and microwave, 800W: 1 min / 900W: 45 secs / 1000W: 30 secs.

If you don't have a microwave, place them onto a baking tray and bake on the middle shelf until warm and fluffy, 2-3 mins.