Simon Rimmer served up sticky pork bao buns on today’s episode ofSunday Brunch.

The ingredients are: 500g pork belly, cut into 200mm cubes, 25mm piece grated ginger, 2 cloves garlic, grated, 50ml rice wine vinegar, 50ml sherry, 50ml dark soy, 125ml honey, 10ml sesame oil and 5g chilli flakes.

For the buns: 500g flour, 50g sugar, 5g salt, 5g baking powder, 5g instant yeast, 150ml warm water, 150ml full fat milk and 15ml oil.

See more recipes from Simon Rimmer in the book titled: Something for the Weekend: 60 fabulous recipes for a Lazy Brunch, available from Amazon now.