Method

• 1.
  Heat a chargrill pan or barbecue to medium-high heat.
• 2.
  Working with 1 piece of pork at a time, place rasher between 2 sheets of baking paper and flatten slightly with a rolling pin to tenderise. Thread pork rashers and pineapple onto skewers, alternating between each. Brush with oil and scatter with finely chopped spring onion.

• 3.
  Grill skewers, turning frequently, for 5 minutes or until browned. Meanwhile, combine hoisin and rice wine vinegar in a bowl. Brush hoisin mixture over skewers and cook, turning frequently, for a further 5 minutes or until pork is charred and sticky.
• 4.
  Meanwhile, steam bao buns according to packet instructions.
• 5.
  Serve skewers with shredded spring onion, shredded vegetables, coriander, fried shallots and warm bao buns.