Slow Cooked Pork and Kimchi Mini Buns

Place the pork skin-side up on a wire rack over the sink. Boil a kettle of water and pour over the pork skin. Using a lot of absorbent paper, pat the pork dry. Place in a deep tray and leave in the in fridge overnight to air dry.

The following day, pre-heat the oven to 160C. Rub the pork with salt and 5 spice. Add the onion, bay leaves, garlic and oil to the tray and cover tightly with foil. Place in the oven and cook for 4 hours or until the meat is soft. Drain from the oil.

Turn the grill on and return the pork belly to the oven to crisp-up the skin. Keep an eye on this, as you do not want it to burn. Allow the meat to cool slightly before removing the crackling and portioning; then shred the remaining meat.

To assemble, dollop mayonnaise and chilli sauce on one side of the bun. Add a small amount of kimchi, coriander and mint leaf and finally add a generous heap of the pork belly and a small piece of crackling. Sandwich and secure in place with a toothpick.