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Taiwanese-inspired Pulled Pork and Mushroom Wraps with Tofu

Taiwanese-inspired Pulled Pork and Mushroom Wraps with Tofu

with marinated veg
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Get 50% off your first box!
Calories
: 
1034 kcal
Protein
: 
58.7g protein
Total
: 
35 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Sulphites
  • Sesame
  • Egg
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

6 unit(s)

Wraps

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

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

180 grams

Tofu

(Contains: Soya)

Not included in your delivery

1 tbsp

Butter

2 unit(s)

Egg

(Contains: Egg)

½ tsp

Sugar

to taste

Salt

to taste

Pepper

to taste

Oil

Energy (kJ)4326 kJ
Energy (kcal)1034 kcal
Fat49.8 g
of which saturates15.3 g
Carbohydrate85.2 g
of which sugars17.2 g
Dietary Fiber6.7 g
Protein58.7 g
Salt6.1 g
Potassium276.4 mg
Calcium221.1 mg
Iron1 mg
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.
•Oven dish
•Grater

Cooking steps

Pull the Pork
1
  • 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.
  • Meanwhile, coarsely grate the tofu. Add to the pork for the final 5 mins of cooking time.
  • Once cooked, remove from the oven, add the tofu and hoisin sauce and pull apart with the help of two forks. IMPORTANT: Ensure the pork is piping hot all the way through.
Prep the Rest
2
  • Meanwhile, trim and thinly slice the radish and cucumber.
  • Marinate them in apple cider vinegar, sesame oil and ½ tsp sugar (per 2P).
  • Season to taste with salt and pepper. Set aside, continuing to stir occasionally.
  • Trim and thinly slice the scallion. 
  • Roughly chop the mushrooms.
Char the Mushrooms
3
  • 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. 
Mix the Egg
4
  • Meanwhile, crack 2 eggs (per 2P) 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.
Fry the Egg
5
  • Fry until the egg has cooked, 1-2 mins.
  • Remove from the pan and cover to keep warm.
  • Repeat the process with the remaining egg mix and wraps. 

TIP: Use more pans to quicken the process.

Assemble and Serve
6
  • Divide the wraps between plates with the fried egg side-up.
  • Top with mushroom and hoisin pulled pork and some of the marinated veg. 
  • Drizzle over the sriracha sauce.
  • Sprinkle with crispy onions and fold the wraps to eat.
  • Serve any remaining veg alongside.
Meal right image

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