Sticky Hoisin Pulled Pork Bao

Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel). 

Pop the fries onto a large baking tray. Sprinkle with the sesame seeds. Drizzle with oil, season with salt and pepper, then toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, in a small bowl, combine the sambal (see ingredients for amount, add less if you'd prefer things milder) and mayonnaise. Set aside. 

Trim and thinly slice the spring onion.

Meanwhile, in a medium bowl, combine the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Trim and quarter the radishes.

Add the radishes and coleslaw mix to the bowl of dressing and toss to combine. Set aside.

Once your pork has finished in the oven, discard the juices and shred with two forks.

Add the hoisin sauce, soy sauce and water (see pantry for amount). Toss to coat the pork. Taste the pork and season with salt and pepper if needed. Return to the oven until sticky, 5 mins.

Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.