Mexican Style Spiced Pork Loaded Buns
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mexican Style Spiced Pork Loaded Buns

Mexican Style Spiced Pork Loaded Buns

with Mustardy Potato Salad and Rocket

Looking for a quick and tasty midweek dinner option? Try cooking up our Mexican Style Spiced Pork Loaded Buns in just 20-25 minutes for a delicious and speedy meal.

Tags:
New
Allergens:
Milk
•Egg
•Cereals containing gluten
•Soya
•Mustard

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.

Preparation Time25 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

350 grams

Salad Potatoes

240 grams

British Pork Mince

2 unit(s)

Garlic Clove

30 grams

Tomato Puree

1 sachet(s)

Mexican Style Spice Mix

10 grams

Chicken Stock Paste

30 grams

Mature Cheddar Cheese

(Contains Milk)

2 unit(s)

Brioche Hot Dog Buns

(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)

32 grams

Mayonnaise

(Contains Egg, Mustard)

30 grams

Honey and Mustard Dressing

(Contains Mustard)

20 grams

Wild Rocket

Not included in your delivery

1 tbsp

Tomato Ketchup

150 milliliter(s)

Water for the Sauce

sideBannerName

Nutritional information

Energy (kJ)3609 kJ
Energy (kcal)863 kcal
Fat48.2 g
of which saturates18.3 g
Carbohydrate71.3 g
of which sugars12.7 g
Dietary Fiber8.3 g
Protein37.7 g
Salt3.01 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Kettle
•Large Saucepan
•Garlic Press
•Large Frying Pan
•Baking Tray
•Grater
•Large Bowl
•Colander

Instructions

Cook the Potatoes
1

a) Boil a full kettle.

b) While it boils, chop the salad potatoes into 3cm chunks (no need to peel).

c) Pour the boiled water into a large saucepan with 1/2 tsp salt and bring back to the boil on high heat. 

d) Add the potatoes, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins. 

Fry the Mince
2

a) Meanwhile, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

c) Meanwhile, peel and grate the garlic (or use a garlic press).

Add the Flavour
3

a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: It's cooked when no longer pink in the middle.

b) Add the garlic, tomato puree and Mexican style spice mix. Cook for 30 secs.

c) Stir in the chicken stock paste, ketchup and water for the sauce (see pantry for both amounts). 

d) Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins. 

Finish your Prep
4

a) Meanwhile, heat your grill to high. Grate the Cheddar. 

b) Slice the buns top down through the middle (but not all the way through) and pop them onto a baking tray. Set aside for now. 

c) Once the mince has thickened, taste and season with salt and pepper as required. Remove from the heat. 

Make the Potato Salad
5

a) Once the potatoes are cooked, drain in a colander and run under cold water to cool them down. Allow them to drain thoroughly. 

b) Meanwhile, a few mins before everything's ready, pop the buns under the grill to warm through, 2-3 mins.

c) Once drained, pop the potatoes into a large bowl along with the mayo and honey and mustard dressing. Season with salt and pepper and mix together. 

Finish and Serve
6

a) Transfer the buns to your plates and spoon in the mince.

b) Sprinkle the cheese on top. 

c) Serve the potato salad and rocket alongside, drizzling a little olive oil over the rocket leaves to finish. 

Enjoy!