Jeremy Pang served up BBQ Pork Puffs with BBQ Hoisin and Cola Ribs on Sunday Brunch.

The ingredients for the BBQ Pork puffs are: 4-5 pork shoulder steaks, 2 rolls of ready roll puff pastry, 2 eggs, mixed sesame seeds (black and white) and handful of plain flour for dusting.

For the Marinade: 6 garlic cloves, 2 thumb-size pieces of ginger, 8 tablespoons tomato ketchup, 8 tablespoons hoisin sauce, 4 tablespoons sugar, 4 tablespoons dark soy sauce, 4 tablespoons rice vinegar, 500ml–1 Litre cola or cider and ½ spring onion finely chopped, to garnish.