Maple and Miso Pulled Pork Bao Buns

Name: Maple and Miso Pulled Pork Bao Buns with roast potatoes and cucumber side
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 1 unit(s) Cucumber; 5 grams Coriander; 1 sachet(s) Apple Cider Vinegar; 300 grams Irish Pulled Pork; 6 unit(s) Bao Buns; 1 sachet(s) Miso Paste; 30 grams Maple Syrup; 1 sachet(s) Soy Sauce; 500 grams Baby Potatoes; 1 unit(s) Ginger; 2 unit(s) Garlic; ½ tsp Sugar; to taste Oil; to taste Salt; to taste Pepper; to taste Water

with roast potatoes and cucumber side

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These fluffly bao are filled with maple miso pulled pork. Served with crispy potatoes and smashed cucumber salad, this dish has a little something for everyone at the table.

Allergens:

Sulphites

•Wheat

•Soya

The quantities provided above are averages only.

Total Time40 minutes

Cooking Time30 minutes

DifficultyEasy

Ingredients

Serving amount

1 unit(s)

Cucumber

5 grams

Coriander

1 sachet(s)

Apple Cider Vinegar

(Contains Sulphites)

300 grams

Irish Pulled Pork

6 unit(s)

Bao Buns

(Contains Wheat May be present Milk)

1 sachet(s)

Miso Paste

(Contains Soya, Wheat)

30 grams

Maple Syrup

1 sachet(s)

Soy Sauce

(Contains Soya, Wheat)

500 grams

Baby Potatoes

1 unit(s)

Ginger

2 unit(s)

Garlic

Not included in your delivery

½ tsp

Sugar

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values

Energy (kJ)3578 kJ

Energy (kcal)855 kcal

Fat12.5 g

of which saturates5.5 g

Carbohydrate141.1 g

of which sugars19.9 g

Dietary Fiber4.2 g

Protein45.9 g

Cholesterol0 mg

Salt4.57 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

•Grater

•Baking Sheet with Baking Paper

•Aluminum Foil

Cooking Steps

Preheat your oven to 220°C/200°C fan/gas mark 7.
Quarter the potatoes, halving any larger quarters.
Pop the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn the tray halfway through.

TIP: Use two baking trays if necessary.

Meanwhile, peel and grate the garlic and ginger.
Remove the packaging from the pork and pop into an oven dish. Spread a layer of the grated ginger and garlic over the pork.
Cover with foil and cook on the middle shelf of the oven, 25-30 mins.
Once cooked, remove from the oven and add the miso paste and maple syrup.
Use two forks to shred the pork. IMPORTANT: Ensure the pork is piping hot throughout.

Meanwhile, trim the cucumber and gently bash with a rolling pin until it splits.
Chop into 2cm chunks.
Roughly chop the coriander (stalks and all).
In a bowl, toss the cucumber with soy sauce, vinegar, coriander and ½ tsp sugar (per 2P).
Place the bao on a plate (3 at a time) and microwave covered for 1 min.

TIP: No microwave? Place a pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on the pot. Place the bao (3 at a time) on the baking sheet, cover and steam for 3-4 mins.