Teriyaki Pulled Pork Bao Buns and Spiced Chips

Remove the pork shoulder from the packaging, place in an ovenproof dish along with the juices and cover loosely with foil. Roast on the middle shelf for 25-30 mins.

Meanwhile, trim and thinly slice the spring onion.

Trim and halve the cucumber (see ingredients for amount) lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!

In a large bowl, combine the rice vinegar, sugar for the dressing (see pantry for amount) and half the mayo. Season with salt and pepper, then toss the coleslaw mix through the dressing. Set aside.

In a small bowl, combine the sriracha (use less if you'd prefer things milder), honey (see pantry for amount) and the remaining mayo. Set aside for later. 

Once the pork has cooked, remove from the oven and reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices. IMPORTANT: Ensure the pork is piping hot throughout. 

Use two forks to shred the pork as finely as you can. Stir through the teriyaki sauce and season with salt and pepper. 

Just before you're ready to serve, place the bao buns 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 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, 2-3 mins.