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.
Tags:
Extra spicy
Allergens:
Cereals containing gluten
•Wheat
•Sulphites
•Soya
•Egg
•Mustard
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
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)
1 unit(s)
Cabbage
500 grams
Baby Potatoes
Not included in your delivery
1 tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)4109 kJ
Energy (kcal)982 kcal
Fat28.8 g
of which saturates7.1 g
Carbohydrate133.9 g
of which sugars39.8 g
Dietary Fiber14.3 g
Protein47.1 g
Cholesterol0 mg
Salt18.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Oven dish
•Baking Sheet with Baking Paper
•Aluminum Foil
•Pot with Lid
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- 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.
6
- Fill the bao with gochujang pulled pork and some pickled cucumber.
- Serve slaw, any remaining cucumber and roast potatoes alongside.
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