Mix together soy sauce and honey with half the balsamic vinegar and sugar. Season and add the pork. Mix well to combine, cover with cling film and leave to marinate in the fridge for 15 mins.
Heat a wok until hot, add 1 tbsp groundnut oil with pork, stir-fry until browned.
In another pan, heat remaining groundnut oil, add red onion and stir-fry until softened but not coloured. Add remaining vinegar and sugar, stir well and leave to cook for 2-3 mins until caramelised.
Fill the buns with some Florette Duo leaves, topped with slices of sticky pork, caramelised onions and cucumber.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
