Gochujang Pulled Pork Bao
with roast potatoes and salad
Packed full of flavour, these gochujang pulled pork bao are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.
The quantities provided above are averages only.
Ingredients
6 unit(s)
Bao Buns
(Contains: Cereals containing gluten, Wheat)
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)
500 grams
Baby Potatoes
120 grams
Coleslaw Mix
1 unit(s)
Fennel
Not included in your delivery
1 tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Utensils
Cooking steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil, then season with Thai spice, salt and pepper.
- Spread out in a single layer.
- 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, 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, ¼ tsp salt (per 2P) and 1 tsp sugar (per 2P).
- Add the cucumber and mix well then set aside to pickle.
- Trim the fennel and thinly slice.
- In another medium bowl, combine the aioli, fennel and coleslaw mix.
- Season with salt and pepper, then set aside for now.
- Place the bao (three at a time) on a plate.
- Microwave (covered) for 1 min.
- Keep covered until serving.
TIP: You can also steam the bao buns. Place a large pot with 2cm of water over high heat. Once 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 with gochujang pulled pork, slaw and some pickled cucumber.
- Serve slaw, any remaining cucumber, slaw and roast potatoes alongside.
