Thai Inspired Pulled Pork Burger
with sesame chips- Sesame
- Sulphites
- Soya
- Wheat
- Milk
- Egg
- Cereals containing gluten
- Peanut
- Nuts
- May contain traces of allergens
- Crustaceans
- Mustard
- Lupin
- Sesame
Pulled pork, sesame chips, smashed cucumber and a tangy cabbage slaw make up this exciting Asian-inspired dish.
Ingredients
600 grams
Potatoes
1 sachet(s)
Sesame Seeds
(Contains: Cereals containing gluten, Peanut, Nuts, May contain traces of allergens, Sesame)
300 grams
Irish 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: Crustaceans, May contain traces of allergens, Soya, Wheat)
1 unit(s)
Cucumber
2 unit(s)
Brioche Buns
(Contains: Mustard, Lupin, Nuts, Sesame, May contain traces of allergens, Milk, Egg, Soya, Wheat)
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Hoisin Sauce
(Contains: Wheat, Sesame, Soya)
Not included in your delivery
½ tsp
Sugar
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Cooking steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then chop into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil and sprinkle with sesame seeds. Season with salt and pepper, then toss to coat. Spread out in a single layer.
- Remove the packaging from the pork and pop into an oven dish.
- Rub with red Thai paste then cover with foil.
- Cook the pork on the middle shelf and the chips on the top shelf of the oven for 25-30 mins.
- In a medium bowl, combine ½ tsp sugar (per 2P) and 1 tbsp oil (per 2P) with half the vinegar. Season with salt and pepper.
- Remove the tough core of the cabbage. Thinly slice half (per 2P).
- Add to the bowl with the vinegar along with sweet Asian sauce and toss to coat.
- Trim the cucumber then gently bash with the bottom of a pot.
- Chop into roughly 2cm chunks and add to a separate bowl with the remaining 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. Discard the foil and any remaining cooking juices.
- Use two forks to shred the pork as finely as you can.
- Mix the reserved cooking juices, sweet chilli sauce and hoisin sauce through the pork.
- Add a splash of water if it's a little dry and season to taste with salt and pepper.
- Pop the buns into the oven to warm through, 2-3 mins.
- When everything's ready, transfer the buns to your plates.
- Load the bun bases with the pulled pork and top with a little cabbage slaw, then sandwich shut with the bun lids.
- Serve the pulled pork burgers with the chips, cucumber salad and remaining slaw alongside.
