Hoisin Pulled Pork Tacos and Fries
with Slaw, Peanuts, Pickled Cucumber and Spring Onion
- Sesame
- Egg
- Mustard
- Peanut
- Wheat
- Cereals containing gluten
- Soya
- Almonds
- Brazil nuts
- Cashew nuts
- Pecan Nuts
- Peanut
- Hazelnuts
- Macadamia Nuts
- Pistachio nuts
- Nuts
- May contain traces of allergens
- Sesame
- Walnuts
Our Hoisin Pulled Pork Tacos and Fries are inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
Ingredients
450 grams
Potatoes
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
425 grams
Slow Cooked British Pork
3 unit(s)
Garlic Clove
1 unit(s)
Baby Cucumber
2 unit(s)
Spring Onion
22.5 milliliter(s)
Rice Vinegar
64 grams
Mayonnaise
(Contains: Egg, Mustard)
120 grams
Sliced Carrot and Cabbage Mix
25 grams
Salted Peanuts
(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)
6 unit(s)
Plain Taco Tortillas
(Contains: Wheat, Cereals containing gluten)
60 grams
Hoisin Sauce
(Contains: Soya)
Not included in your delivery
½ tsp
Sugar
¼ tsp
Salt
1 tbsp
Honey
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 fries (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the sesame seeds, 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.
While the fries cook, remove the slow cooked pork from the packaging. Place in an ovenproof dish along with the juices and cover loosely with foil.
Roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the garlic parcel on a baking tray until soft, 10-12 mins.
Meanwhile, trim and halve the cucumber lengthways, then slice it lengthways into thin strips.
Stack a handful of the slices at a time and slice them thinly again into matchsticks. TIP: This method of preparing veg is called a 'julienne' cut!
Trim and thinly slice the spring onion.
In a small bowl, combine the cucumber, spring onion, rice vinegar, sugar and salt (see pantry for both amounts. Toss to combine and set aside.
Once the garlic has cooled slightly, cut the end with scissors, squeeze it out of the skin and mash with a fork.
In a medium bowl, combine half the mayo with the coleslaw mix and mashed garlic. Set aside. Crush the peanuts in the unopened sachet using a rolling pin.
Once the pork is cooked, remove from the oven, then discard the foil and any cooking juices.
Use two forks to shred as finely as you can.
Pop the tortillas into the oven to warm through, 1-2 mins.
Stir the hoisin sauce and honey (see pantry for amount) through the pulled pork. Taste and season with salt and pepper if needed.
To make your tacos, share the tortillas between your plates and spread each one with the remaining mayo.
Top with the hoisin pulled pork, pickled cucumber, spring onion and the crushed peanuts.
Pour the pickling liquid from the cucumber into the coleslaw and toss to combine, then serve alongside your tacos with the fries. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
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