Pulled Pork Bao and Chilli Potatoes
with apple salad and chipotle chutney
These pulled pork bao buns feature many different flavours and pull inspiration from an array of cuisines. A sweet and spicy chipotle chutney coats the pork, the texture of which contrasts beautifully with the tart and crispy element provided by the lemony cucumber and apple salad.
Ingredients
300 grams
Pulled Pork
6 unit(s)
Bao Buns
(Contains Wheat May be present Milk)
1 sachet(s)
Cranberry Chutney
1 sachet(s)
Chipotle Paste
(Contains Soya, Wheat)
1 unit(s)
Apple
1 sachet(s)
Dried Chilli Flakes
500 grams
Baby Potatoes
1 unit(s)
Cucumber
1 unit(s)
Lemon
20 grams
Hazelnuts
(Contains Hazelnuts May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Instructions
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop onto a lined baking tray.
- Drizzle with oil and season with chilli flakes (use less if you don't like spice), salt and pepper.
- Rub the oil over the potatoes then arrange them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Pop the pork into an oven dish, along with any liquid from the packaging.
- Cover with foil and cook on the middle shelf, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
- When the pork has 10 mins left to cook, pop the hazelnuts onto a baking tray and roast until golden, 6-8 mins.
- Allow the nuts to cool and then bash or roughly chop.
- Meanwhile, quarter, core and thinly slice the apple. Halve the slices widthways.
- Trim the cucumber, then halve lengthways. Thinly slice widthways.
- Quarter the lemon.
- In a small bowl, toss the cucumber together with the apple. Season to taste with lemon juice, salt and pepper.
- Once cooked, remove the pork from the oven and drain any cooking liquid.
- Pull apart with the help of two forks and mix through the cranberry chutney and chipotle paste.
- Add a splash of water if you feel the meat is too dry. Season to taste with salt and pepper.
- Place the bao (three at a time) onto a plate.
- Microwave (covered) for 1 min.
- Keep covered until serving.
TIP: To steam the bao instead, place a pot with 2cm of water over high heat. Once boiling, place a colander lined with a baking sheet on top of the pot. Place the bao (three at a time) on the baking sheet. Cover and steam for 3-4 mins.
- Fill each bao bun with a little cucumber, apple and some pulled pork.
- Top with the bashed hazelnuts.
- Serve the remaining apple and cucumber salad, roasted potatoes and any remaining lemon wedges alongside.
