1) First make the mayonnaise by breaking the eggs in a glass. Add the sesame oil, siracha and sunflower oil and with an immersion blender blend from the bottom up.
2) When the emulsion is formed, add the black truffle paté. Stir and set aside.
3) To make the pork belly, first remove the rind from the belly. Add salt and szechuan pepper and then place in a vacuum cooking bag at 72°C for 18 hours.
4) Cut the rind into slices of about 1 cm thick and sear on both sides in a non-stick frying pan, drain off the excess fat then add the honey. Baste regularly until the desired crispness is achieved. Set aside.
5) To serve, heat the bao either by steam or microwave; on the base spread the truffle mayonnaise, place two slices of lacquered belly, followed by the sliced onion, radish and black garlic. Serve straight away.
