2) Remove the pork from the marinade (retaining this) and cut into 5mm slices. Heat a wok over a high heat until it starts to smoke and then add the groundnut oil. Add the pork slices and stir-fry for 2 minutes.
3) Stir the honey into the marinade, then add to the pork and cook for another 2 minutes or until the meat has acquired a slightly sticky glaze. Transfer to a plate and leave to rest.
4) Meanwhile, make the caramelised red onions. Heat a small wok over a medium-high heat until it starts to smoke and then add the groundnut oil. Add the onion slices and cook for 3 minutes or until softened, then sprinkle over the sugar and cook for a further 1-2 minutes or until sticky and caramelised.
Slice each bun in half, add a lettuce leaf, some fried pork slices and a spoonful of caramelised onions and serve immediately.
Ching's Fast Food is published by HarperCollins, priced £20.