- 1 garlic clove, finely chopped
- 2 tbsp yellow bean sauce (available from Asian grocers and some supermarkets)
- 1 tbsp Shaoxing rice wine or dry sherry
- 600g/1lb 5oz pork fillet, sliced
- 2 tbsp groundnut oil
- 2 tbsp light soy sauce
- 2 tbsp Chinese black rice vinegar or balsamic vinegar
- 1 tbsp brown sugar
- 2 tbsp clear honey
- pinch salt
- pinch ground white pepper
- 1 tbsp groundnut oil
- 3 red onions, sliced
- 1 tbsp Chinese black rice vinegar or balsamic vinegar
- 1 tbsp brown sugar
- 8 large sesame seed buns, halved, grilled
- salad leaves, torn into small pieces
- 4 tomatoes, sliced (optional)
- For the marinated pork, mix together the garlic, yellow bean sauce and Shaoxing rice wine in a bowl. Add the pork and stir well to coat.
- For the sweet and sour sauce marinade, mix together all of the sauce ingredients in a bowl and add to the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge for at least 24 hours.
- To cook the pork, heat a wok until smoking and add the groundnut oil. Add the sliced pork (reserving the marinade) and stir-fry for 3-4 minutes, or until browned. Add the reserved marinade and bring to the boil. Reduce the heat to simmer for 3-4 minutes, or until the sauce is thick and sticky.
- For the caramelised onions, heat the groundnut oil in a small wok or pan, add the red onions and stir-fry for 4-5 minutes, or until softened but not coloured. Add the black rice vinegar and the brown sugar, stirring well, and leave to cook for 2-3 minutes, or until caramelised.
- To serve, fill the buns with some salad leaves. Top with slices of the sticky pork, some caramelised onions and sliced tomatoes, if using. Serve immediately.