Gochujang Pulled Pork Baos
with Chips, Pickled Cucumber and Sriracha Slaw
- Egg
- Mustard
- Wheat
- Cereals containing gluten
- Soya
Serve up a fright this Halloween with our fiendishly flavoursome recipes. Stuffed full of flavour, these Gochujang Pulled Pork Hungry Vampire Bao are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.
Ingredients
450 grams
Potatoes
425 grams
Slow Cooked British Pork
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
16 milliliter(s)
Sriracha Sauce
32 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Coleslaw Mix
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten, Soya)
50 grams
Gochujang Paste
(Contains: Soya)
48 grams
Sweet Chilli Sauce
20 grams
Baby Leaf Mix
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Tomato Ketchup
Nutritional information
Utensils
Instructions
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 the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, remove the pork from the packaging.
Place in an ovenproof dish along with the juices. Season with salt and pepper. Cover with a lid or some foil.
Roast on the middle shelf for 20-25 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.
In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper, then add the cucumber. Mix together well, then set aside to pickle.
In another medium bowl, combine the sriracha, mayo and coleslaw mix. Season with salt and pepper, then set aside for now.
Once the pork has roasted, remove from the oven, then discard the foil and any cooking juices. Use two forks to gently break apart the pork.
Stir through the gochujang paste, then return to the oven to roast until piping hot, 5 mins.
Once the pork has finished roasting, stir through the sweet chilli sauce.
When the pork has 5 mins remaining, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.
Once the pork has finished roasting, stir through the sweet chilli sauce.
Transfer the warmed bao buns to your plates and load some of the pickled cucumber into each bun, then fill with the sweet chilli-gochujang pork.
Add the baby leaves to the bowl with the slaw along with any remaining cucumber pieces. Toss to combine.
Serve the chips and sriracha slaw salad alongside.
Enjoy!
