Pork Belly Hirata Buns

Begin by mixing red wine vinegar with icing sugar and mustard seeds, leave to allow sugar top dissolve. Peel and slice red onions, cover with vinegar solution and leave to pickle. Remove skin from pork belly, pat dry and season with plenty of salt. Place on a baking sheet lined with greaseproof paper and top with another baking sheet, then place in a pre-heated oven set at 200°C/Fan 180°C/GM6 until crispy, occasionally removing any excess fat. Once cooked carefully remove from oven and leave to cool. Meanwhile cut pork belly into slices and add to a pan with stock, ginger & garlic puree, mirin and sugar and simmer for 2 hours until tender. Drain and cut into small pieces then begin to fry in a pan with a little oil until beginning to crisp up. Add  honey, brown sugar, soy sauce and lemon paste to pan and coat the pieces of pork until nicely glazed. Steam Hirata buns and fill with pork belly topped with pickled red onion, strips of spring onion, sesame seeds and crackling on the sideBegin by mixing red wine vinegar with icing sugar and mustard seeds, leave to allow sugar top dissolve. Peel and slice red onions, cover with vinegar solution and leave to pickle. Remove skin from pork belly, pat dry and season with plenty of salt. Place on a baking sheet lined with greaseproof paper and top with another baking sheet, then place in a pre-heated oven set at 200°C/Fan 180°C/GM6 until crispy, occasionally removing any excess fat. Once cooked carefully remove from oven and leave to cool. Meanwhile cut pork belly into slices and add to a pan with stock, ginger & garlic puree, mirin and sugar and simmer for 2 hours until tender. Drain and cut into small pieces then begin to fry in a pan with a little oil until beginning to crisp up. Add  honey, brown sugar, soy sauce and lemon paste to pan and coat the pieces of pork until nicely glazed. Steam Hirata buns and fill with pork belly topped with pickled red onion, strips of spring onion, sesame seeds and crackling on the side