Sweet and sour pork belly and pineapple skewers

Step 1

Heat a chargrill pan or barbecue to medium-high heat.

Step 2

Working with 1 piece of pork at a time, place rasher between 2 sheets of baking paper and flatten slightly with a rolling pin to tenderise. Thread pork rashers and pineapple onto skewers, alternating between each. Brush with oil and scatter with finely chopped spring onion.

Step 3

Grill skewers, turning frequently, for 5 minutes or until browned. Meanwhile, combine hoisin and rice wine vinegar in a bowl. Brush hoisin mixture over skewers and cook, turning frequently, for a further 5 minutes or until pork is charred and sticky.

Step 4

Meanwhile, steam bao buns according to packet instructions.

Step 5

Serve skewers with shredded spring onion, shredded vegetables, coriander, fried shallots and warm bao buns.