Sweet Chilli Pulled Pork Bao Buns

• Meanwhile, slice lemon into wedges.
• Thinly slice cucumber lengthways.
• Thinly slice fresh chilli (if using). 
• Pick mint leaves, then roughly chop.
• SPICY! Use less sriracha if you’re sensitive to heat! In a small bowl, combine sriracha and garlic aioli. Set aside.
• In a large bowl, combine half the sweet chilli sauce, a generous squeeze of lemon juice and a drizzle of olive oil. Set aside. 

• When the fries have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• Cook pulled pork, gently breaking apart, until heated through, 1-2 minutes.
• Add ginger paste and cook until fragrant, 1-2 minutes.
• Remove pan from heat, then add remaining sweet chilli sauce and a splash of water, stirring to combine.

TIP: Add a splash more water if the pork looks dry! 

• While the pork is cooking, 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.

• To the bowl with sweet chilli-lemon dressing, add slaw mix, cucumber, mint and crispy shallots. Toss to combine and season to taste.

TIP: Toss the slaw just before serving to keep the leaves crisp.