Preheat your oven to 220°C/200°C fan/gas mark 7. 

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Chinese Five Spice. Toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Remove the pork shoulder from the packaging, place in an ovenproof dish along with the juices and cover loosely with foil. Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

Meanwhile, trim and thinly slice the spring onion.

Trim and halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!

In a large bowl, combine the rice vinegar, sugar for the dressing (see pantry for amount) and half the mayo. Season with salt and pepper, then toss the coleslaw mix through the dressing. Set aside.

In a small bowl, combine the sriracha (use less if you'd prefer things milder), honey (see pantry for amount) and the remaining mayo. Set aside for later. 

Once the pork has cooked, remove from the oven and reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.

Use two forks to shred the pork as finely as you can. Stir through the teriyaki sauce and reserved cooking juices. Season with salt and pepper. 

Place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.

If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.

Transfer the warmed bao buns to your plates and fill with the teryiaki pulled pork.

Top with some of the cucumber and spring onion. Drizzle over your sriracha mayo to finish.

Toss any remaining cucumber and spring onion through your slaw and serve alongside the baos with your Five Spice chips. 

Enjoy!