1. Prepare the ingredients.
2. Heat a wok (or large sauté pan) over high heat. Add the sunflower oil, giving it a swirl to coat the side of the wok. Add the garlic and ginger and cook for 30 seconds, stirring quickly to release their aroma. Add the pork slices and let them settle in the wok for a couple of seconds before tossing and flipping to cook. As the pork starts to turn brown, add the rice wine or vegetable stock. Follow with Chinese barbecue sticky glaze. Toss, stirring until all the pork is coated in the sauce giving it a sticky glaze. Take off the heat and cover the top of the wok with foil.
3. Heat a large frying pan on high heat and slice the brioche buns in half. Place the middle side of each bun down in the pan and toast for 10 seconds. Spread some butter on one side and remove the foil from the wok. Spoon the wok-fried BBQ pork on the bun and top with cucumber, repeating until all buns have been filled. Serve and eat immediately.
Recipe by Ching He Huang for Amoy, www.amoy.co.uk
This recipe is inspired by traditional Chinese barbecue. Delicious roasted pork pastry puffs and pork steamed buns are often found on dim sum menus.
1 tbsp sunflower oil 2 garlic cloves, crushed, peeled and finely chopped 1 inch piece of fresh ginger, grated 350g (12oz) pork fillet, sliced thinly 1 tbsp rice wine or vegetable stock 1 pack Amoy Chinese Barbecue Sticky Glaze or similar 6-8 brioche or hotdog buns 40g (1 3/4oz) unsalted butter 10 slices cucumber
Time: 15 minutes, including 10 minutes cooking Serves: 2 Nutrition: n/a