Cut the pork into bite sized chunks

Mix together soy sauce, hoisin, sriracha, honey, lime, fish sauce and mirin and coat the pork in the mixture

Heat a frying pan to a high heat and add the pork. Allow each side of the pork to develop some colour before turning and remove from the heat once cooked through

Place the pork in the brioche buns and top with carrot and cucumber ribbons, coriander, sesame seeds and chilli