The quantities provided above are averages only.
6 unit(s)
Bao Buns
(Contains Wheat May be present Milk)
2 sachet(s)
Thai Style Spice Mix
300 grams
Irish Pulled Pork
1 unit(s)
Cucumber
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
2 sachet(s)
Gochujang Paste
(Contains Soya)
1 sachet(s)
Aioli
(Contains Egg, Mustard)
1 unit(s)
Cabbage
500 grams
Baby Potatoes
to taste
Salt
to taste
Pepper
to taste
Oil
1 tsp
Sugar
¼ tsp
Salt
Preheat the oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray. Drizzle with oil, thai spice and season with salt and pepper. Rub the oil over the potatoes then lay them cut-side down on the baking tray. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Meanwhile, remove the pork from the packaging and pop into an oven dish.
Cover with foil and cook on the middle shelf of the oven for 25-30 mins.
Once cooked, remove from the oven and add the gochujang and pull apart with the help of two forks. IMPORTANT: Ensure the pork is piping hot all the way through.
Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.
In a medium bowl, combine the apple cider vinegar, 1/4 tsp salt (per 2P) and 1tsp sugar (per 2P). then add the cucumber.and mix well. Then set aside to pickle.
Halve the cabbage, cut out and discard the tough core, then thinly slice.
In another medium bowl, combine the aioli and cabbage Season with salt and pepper, then set aside for now.m
Place the bao buns (three at a time) on a plate.
Microwave (covered) for 1 min. Keep covered until serving.
Alternatively, you can steam the bao buns.
Place a large pot with 2cm of water over high heat.
Once the water is boiling, place a colander lined with baking sheet on the pot. Place the bao (three at a time) on the baking sheet, cover and steam for 3-4 mins.
Fill the bao buns with Gochujang pulled pork and some pickled cucumber. Serve any remaining pickled cucumber, cabbage slaw and roasted potatoes by the side.