Thai Inspired Pulled Pork Burger
with sesame chips
Pulled pork, sesame chips, smashed cucumber and a tangy cabbage slaw make up this exciting Asian-inspired dish.
Tags:
Spicy
Allergens:
Sesamzaad
•Schwefeldioxide und Sulfite
•Soja
•Hvede
•Milk
•Egg
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
1 sachet(s)
Sesame Seeds
(Contains: Sesamzaad May be present: Glutenhaltiges Getreide, Erdnüsse, Schalenfrüchte)
300 grams
Irish Pulled Pork
1 sachet(s)
Red Thai Style Paste
1 sachet(s)
Apple Cider Vinegar
(Contains: Schwefeldioxide und Sulfite)
½ unit(s)
Cabbage
1 sachet(s)
Sweet Asian Sauce
(Contains: Soja, Hvede May be present: Crostacei)
1 unit(s)
Cucumber
2 unit(s)
Brioche Buns
(Contains: Milk, Egg, Soja, Hvede May be present: Senape, Lupine, Schalenfrüchte, Sesamsamen)
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Hoisin Sauce
(Contains: Hvede, Sesamzaad, Soja)
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
Energy (kJ)3343 kJ
Energy (kcal)799 kcal
Fat17.6 g
of which saturates6.1 g
Carbohydrate124.5 g
of which sugars38 g
Dietary Fiber2.9 g
Protein41.9 g
Salt5.1 g
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.
Utensils
•Oven dish
•Baking Sheet with Baking Paper
•Aluminum Foil
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
5
- Pop the buns into the oven to warm through, 2-3 mins.
6
- 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.
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