Spicy Pork Bao Buns

Trim and quarter the radish.

Halve, peel and chop the onion into small pieces.

Trim the cucumber then halve lengthways. Bash each half with the bottom of a pot or pan. Thinly slice widthways.
In a bowl, toss the smashed cucumber and radish with ¼ tsp salt (per 2P), apple cider vinegar and 1 tsp sugar (per 2P).
Set aside, continuing to stir occasionally.

Place a large pan over medium-high heat (no oil). 
Once the pan is hot, add the pork mince and onion and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle. Remove from the heat and stir through the ketjap manis. 

Mix the aioli with the gochujang in a bowl.

Place the bao buns (three at a time) on a plate.
Microwave (covered) for 1 min. Keep covered until serving.

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