Place the sugar in a large, heavy-based frying pan over medium heat and cook, shaking the pan occasionally, until a caramel forms. Drizzle over the dried apple, and allow to cool.
Slit the buns almost through, and place on an oven tray alongside the cooked pork. Heat through in a preheated moderate oven (180C) for 5 minutes to warm through.
Top the prepared brioche with pieces of pork, toffee apple, snow pea sprouts and red garnet sprigs. Serve immediately.