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Hoisin Pulled Pork Tacos and Fries
Hoisin Pulled Pork Tacos and Fries

Hoisin Pulled Pork Tacos and Fries

with Corn Cobs, Slaw, Peanuts, Pickled Cucumber and Spring Onion

Recipe Development Team
Recipe Development TeamUpdated on September 29, 2025

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.

Tags:
High Protein
Customer Favourite
Allergens:
Sesame
Egg
Mustard
Peanut
Wheat
Cereals containing gluten
Soya

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total45 minutes
Active 25 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

Corn on the Cob

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

Coleslaw 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

Nutritional information

Energy (kJ)5613 kJ
Energy (kcal)1341 kcal
Fat52 g
of which saturates14.7 g
Carbohydrate136.6 g
of which sugars31.6 g
Dietary Fibre16.3 g
Protein82 g
Salt4.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Oven dish
Aluminum Foil
Bowl
Rolling Pin

Cooking Instructions and Tips

Eyes on the Fries
1

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). Halve the corn on the cobs by running a knife firmly around the middle, then snapping them in half with your hands.

Pop the fries 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.

Roast the Pork
2

While the fries cook, put the corn on the cob on a large sheet of foil. Drizzle with oil, season with salt and pepper, then scrunch the foil closed to create a parcel and put on a baking tray. Roast on the bottom shelf until the corn is tender, 25-30 mins.

Next, 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 until soft, 10-12 mins.

Pickle the Cucumber
3

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.

Slaw Time
4

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.

Hello Hoisin
5

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.

Finish and Serve
6

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.

Spread some butter on the corn (if you have any) and season with salt and pepper.

Pour the pickling liquid from the cucumber into the coleslaw and toss to combine, then serve alongside your tacos with the fries and corn. TIP: Tacos are best enjoyed eaten by hand - get stuck in!

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