Recipe by Curtis Stone.
- Step 1In a large bowl, whisk soy sauce, sugar, sambal oelek, sesame oil and ginger. In a resealable plastic bag, combine pork and half of marinade, turning to coat meat. Refrigerate for at least 2 hours. Reserve remaining marinade at room temperature.
- Step 2Remove pork from marinade. Pat dry. Heat a wok or large heavy frying pan over high heat. Working in 3 batches, add 1 teaspoon canola oil and one-third of pork. Cook, stirring frequently, for 1 min or until pork is browned and just cooked through. Transfer to a plate. Add reserved marinade to wok and simmer for 2 mins or until slightly reduced. Return pork to wok and cook, stirring, for 1 min or until sauce is clinging to pork. Transfer to a bowl.
- Step 3Using a small knife, split buns and stuff with pork, pineapple, avocado, spring onions, coriander and some extra sambal oelek to taste.
Mix all together
Drop teaspoons full onto trays lined with baking paper
Top each with a silver cachou or several
Store in fridge.