Proceedings

In a large skillet, heat a little oil over medium heat. Add the chopped spring onion and brown it for about 2-3 minutes, until it starts to become tender. Add the julienned peppers to the skillet and continue cooking, stirring often, until the peppers are slightly softened.

Sprinkle with 2 tablespoons sugar and stir well until sugar dissolves and begins to caramelize. Pour 4 tablespoons of apple cider vinegar into the pan and stir well. Let cook, until the liquid reduces and the vegetables are glazed and slightly sweet and sour. Remove from heat and set aside.

Now heat the pulled pork for 5 minutes at 800W in the microwave, fray it into a bowl and set aside..

Cut the large baguettes in half and again lengthwise to make 4 sandwiches, leaving them attached on one side, and heat them in an oven at 180°C (350°F) for about 5 minutes, until golden brown and crispy on the outside.

Spread a thin layer of mayonnaise inside each baguette, followed by the peppers and

by a generous portion of hot pulled pork on each baguette.

Complete with radish sprouts and the green part of the spring onion