Pork Belly Hirata Buns

Begin by mixing red wine vinegar with icing sugar and mustard seeds, leave to allow sugar to dissolve. Peel and slice red onions, cover with vinegar solution and leave to pickle. Remove pork shoulder from packaging, add to a pot 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 five spice to pan and coat the pieces of pork until nicely glazed. Steam Hirata buns and fill with pork strips topped with pickled red onion, strips of spring onion, sesame seeds and crackling on the side