Taiwanese-Inspired Pulled Pork & Mushroom Wraps
with marinated veggies- Cereals containing gluten
- Wheat
- Soya
- Sulphites
- Sesame
https://www.hellofresh.ca/recipes/something-beef-asian-heritage-6792554cbe277a0e6806353c
Ingredients
4 unit(s)
Wraps
(Contains: Cereals containing gluten, Wheat)
150 grams
Mushrooms
1 unit(s)
Cucumber
1 unit(s)
Scallion
125 grams
Radish
1 sachet(s)
Hoisin Sauce
(Contains: Soya)
1 sachet(s)
Crispy Onions
(Contains: Cereals containing gluten, Wheat)
1 sachet(s)
Sriracha
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
20 milliliter(s)
Sesame Oil
(Contains: Sesame)
300 grams
Irish Pulled Pork
Not included in your delivery
1 tbsp
Butter
2 unit(s)
Egg
½ tsp
Sugar
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.
Remove all the packaging and pop the pork 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 hoisin sauce and pull apart with the help of two forks. IMPORTANT: Ensure the pork is piping hot all the way through.
Meanwhile, trim and thinly slice the radish and cucumber. Marinate them with the apple cider vinegar, sesame oil and 1/2 tsp sugar (per 2P). Season to taste with salt and pepper. Set aside, continuing to stir occasionally.
Trim and thinly slice the scallion.
Thinly slice the mushrooms.
Place a large pan over high heat with 1 tbsp butter (per 2P) and a drizzle of oil.
Once pan is hot, add mushrooms and cook until charred, 3-4 mins, shifting occasionally as they cook. Remove from the pan, cover and set aside.
Meanwhile, crack the eggs in a bowl. Season with salt and pepper and add the scallion and mix well.
Wipe and return the pan to a medium-high heat with a drizzle of oil. Place 1 wrap at a time on the pan. Spread 1 tbsp of egg mix, with the back of a spoon on the top the wrap and carefully turn it over.
Cook for about a minute, until the the egg has cooked. Remove from the pan and cover to keep warm. Repeat the process with the remaining egg mix and flatbreads.
Tip: Use more pans to quicken the process.
Arrange the flatbreads in plates with the fried egg side-up. Top with mushroom and hoisin pulled pork and some of the marinated veggies.
Drizzle over the sriracha sauce. Sprinkle crispy onions and fold the wraps to eat. Serve any remaining marinated veggies on the side.
