BBQ Char Sui Prime Scottish Pork Belly with Pak Choi Salad and Wasabi Dressing Recipe - Make it Scot

Ingredients

• 700g Prime Scottish Pork belly with the skin removed
• 3 garlic cloves, crushed
• Thumb sized piece of ginger, peeled and finely grated
• 4 tbsps hoisin sauce
• 2 tbsps oyster sauce
• 2 tbsps reduced salt soy sauce
• 2 tbsps light brown sugar
• 2 tbsps sherry
• 2 tbsps rice wine vinegar
• 250g pak choi, halved and finely sliced
• 1 cucumber, seeds removed and sliced into thin shreds
• Half a bunch of spring onions, sliced into thin shreds
• Half a bunch of coriander, roughly chopped
• 1 tbsp sesame oil
• 1 tbsp reduced salt soy sauce
• 1 tsp light brown sugar
• 1 tbsp rice vinegar
• 1 tbsp toasted sesame seeds
• 1 tsp wasabi paste or horseradish sauce
• Bao buns to serve