Bao Buns with Sticky-Sweet Pork

Finely grate the ginger and crush or mince the garlic. Chop the scallion into thin rings and separate the white part from the greens. In a small bowl, combine the brown sugar with the soy sauce and a drizzle of sunflower oil (see Tip). Transfer the flour to a bowl. Thinly slice the pork tenderloin and season with salt and pepper, then coat it with a thin layer of flour.

Tip: you can also add some sambal or sriracha from your pantry if preferred.

Bake the bao buns for 4 - 5 minutes. Meanwhile, heat a light drizzle of sunflower oil in a frying pan over medium-high heat. Fry half of the garlic for 1 minute, then stir in the mangetout and fry for 4 - 6 minutes. Deglaze with half of the East Asian-style sauce and season to taste with salt and pepper.

Meanwhile, heat a generous drizzle of sunflower oil in another large frying pan over medium-high heat. When the pan is nice and hot, sear the pork for 1 minute per side, ensuring the slices do not overlap (see Tip). Remove the pork from the pan and set aside (it doesn't need to be completely cooked yet).

Tip: if your pan is too small, fry the pork in batches.

In the same pan, fry the ginger with the white part of the scallions and the rest of the garlic for 2 - 3 minutes over medium-low heat. Stir in the sweet soy sauce from step 2, along with the water (see pantry for amount). Bring to a boil and then add the pork back to the pan as soon as the sauce is bubbling. Stir regularly until the sauce has reduced and become sticky.