Sweet and sour pork buns recipe
 An overnight marinade makes it easy to crank out these Chinese pork buns with their sticky glaze that's full of flavour. 2 tbsp light soy sauce2 tbsp Chinese black rice vinegar or balsamic vinegar1 tbsp brown sugar2 tbsp clear honey pinch saltpinch ground white pepper 600g/1lb 5oz pork fillet, sliced2 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 600g/1lb 5oz pork fillet, sliced 2 tbsp groundnut oil 1 tbsp groundnut oil 3 red onions, sliced1 tbsp Chinese black rice vinegar or balsamic vinegar1 tbsp brown sugar 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 burger buns, halved, grilledsalad leaves, torn into small pieces4 tomatoes, sliced (optional) 8 large sesame seed burger buns, halved, grilled salad leaves, torn into small pieces 4 tomatoes, sliced (optional) Method Mix together all of the sauce ingredients in a bowl and add the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge overnight. 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. Mix together all of the sauce ingredients in a bowl and add the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge overnight. Mix together all of the sauce ingredients in a bowl and add the pork. Mix well to combine, then cover with cling film and leave to marinate in the fridge overnight. 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. 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. 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. 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.