Sticky Sweet Chilli Pork Bao Buns

• Meanwhile, slice cucumber into sticks. • Thinly slice spring onion. • Halve any thicker stalks of baby broccoli (see ingredients) lengthways. • Roughly chop Asian greens. • Finely chop garlic. • Slice pork loin steaks into 1cm strips. • In a medium bowl, combine pork, sweet soy seasoning, half the garlic and a drizzle of olive oil.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli, tossing, until tender, 5-6 minutes. • Add Asian greens and remaining garlic and cook until fragrant, 1-2 minutes. • Remove pan from heat, then add oyster sauce and toss to combine. Transfer to a serving plate and cover to keep warm.

• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. When oil is hot, cook pork in batches, tossing, until golden, 2-3 minutes. • Remove pan from heat, then return all pork to the pan and add sweet chilli sauce, tossing to coat.

• Place bao buns on a microwave-safe plate and cover with a damp paper towel. • Microwave on high for 1 minute. Set aside to rest for 1 minute.