Amazing Umami Pork Bao

• Meanwhile, to make your slaw, halve the cabbage, cut out and discard the tough core, then thinly slice. Add to a bowl and mix with half the aioli. Season to taste with salt and pepper. 
• Mix the miso paste and remaining aioli in a small bowl. 
• Trim and thinly slice the scallion.
• Peel and grate the ginger. Use a teaspoon to easily scrape away the peel.

• Place a pot over medium heat (without oil).
• Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pot and set aside.
• Return the pot to medium-high heat with 2 tbsp butter (per 2P) and the chilli flakes (use less if you don't like spice).
• Fry for 30 secs then remove the pot from the heat.
• Add the honey and mix well to combine. Set aside and cover to keep warm.

• Place a pan over medium-high heat (no oil).
• Once hot, fry the pork mince until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash hands and equipment after handling raw mince. Mince is cooked when no longer pink in the middle.
• Add the ginger and fry for 1 min more. 
• Remove the pan from the heat and stir through the hoisin sauce. 

• Place the bao on a plate (three at a time) and microwave, covered, for 1 min.
• Keep covered until ready to serve.

TIP: You can also steam the bao. Place a large pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on the pot. Place the bao (three at a time) on the baking sheet, cover and steam for 3-4 mins.