Teriyaki pork steamed buns

They may look as if they come from a restaurant, but these delicious steamed buns are a cinch to make.

Ingreadient

• 380g Japan Menyū Teriyaki Pork Belly Slices
• 2½ tbsp Cooks' Ingredients Japanese Rice Vinegar
• 2 tsp clear honey (or maple syrup)
• ¼ tsp salt
• 200g Essential Carrots, peeled and julienned, shredded or grated
• 2 tbsp Essential Mayonnaise
• ½ tsp wasabi, plus more to taste
• 168g Japan Menyū Steamed Buns
• Sesame seeds and/or chopped coriander, to serve (optional)

Step by step

1. Preheat the oven to 200°C, gas mark 6. Cook the pork belly according to pack instructions.
2. Meanwhile, mix the vinegar, honey (or maple syrup) and salt in a bowl, then add the carrot and set aside to quick-pickle. In a separate bowl, mix the mayonnaise and wasabi.
3. Heat the bao buns according to pack instructions, then spread each with 1 tsp wasabi mayonnaise. Add a slice of pork belly, a heap of pickled carrot, and some sesame seeds and/or coriander (if using). Serve immediately