600 grams
Potatoes
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
300 grams
Pulled Pork
1 sachet(s)
Red Thai Style Paste
1 sachet(s)
Apple Cider Vinegar
(Contains Sulphites)
½ unit(s)
Cabbage
1 sachet(s)
Sweet Asian Sauce
(Contains Soya, Wheat May be present Crustaceans)
1 unit(s)
Cucumber
2 unit(s)
Brioche Buns
(Contains Milk, Egg, Soya, Wheat May be present Mustard, Lupin, Nuts, Sesame)
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Hoisin Sauce
(Contains Wheat, Sesame, Soya)
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, sprinkle over the seame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
Remove the slow cooked pork from the packaging. Place in an ovenproof dish along with the juices and spread the red Thai style paste all over. Cover loosely with foil.
When the oven is hot, bake the chips on the top shelf until golden and the pork on the middle shelf, 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Turn the chips halfway through.
While everything's in the oven, in a medium bowl, combine the sugar and olive oil (1 tbsp per person) with half of the vinegar. Season with salt and pepper.
Thinly slice half the cabbage. Add the cabbaage mix to a bowl with the sweet Asian sauce and toss to coat, then set aside.
Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks. Add it to a bowl with the remaining rice vinegar. Season with salt, pepper and a pinch of sugar.
Once cooked, remove the pork from the oven and reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.
Use two forks to shred the pork as finely as you can.
Halve the burger buns and pop them into the oven to warm through, 2-3 mins.
Meanwhile, mix the reserved cooking juices, sweet chilli sauce and hoisin sauce through the pulled pork.
Add a splash of water if it's a little dry and season to taste with salt and pepper.
When everything's ready, transfer the buns to your plates.
Load the bases with the pulled pork and top with a little of the slaw salad and a handful of baby leaves, then sandwich shut with the bun lids.
Serve the pulled pork burgers with the chips, cucumber salad and slaw alongside.
Enjoy!