Sweet & Sticky Hoisin Pork Belly Baguette

Discard the radish leaves and thinly slice the radishes. In a bowl, combine half each of the white wine vinegar and honey. Add the radish and season to taste with salt, then toss well to combine. Set aside until serving, stirring occasionally.

Remove the pork belly from its packaging and transfer the marinade to a small bowl. Slice the pork belly into pieces of around 0.5cm thickness. Heat a drizzle of sunflower oil in a frying pan over medium heat and fry the pork belly for 12 minutes. Reduce the heat, then add the marinade and the hoisin sauce. Mix well to coat and allow to simmer for 1 minute.

Roughly chop the lettuce. In a large salad bowl, combine the ginger paste with the sesame oil and the soy sauce, along with the rest of the white wine vinegar and honey. Add the lettuce, slaw mix, edamame and half of the radishes. Season to taste with salt and pepper, then toss well to combine with the dressing. 

In a small bowl, combine the mayonnaise with the sambal. Roughly chop the coriander (see Tip).

Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.