Sticky Hoisin Pulled Pork Baos
with Sesame Fries and Slaw
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
425 grams
Slow Cooked British Pork
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)
7.5 grams
Sambal Paste
32 grams
Mayonnaise
(Contains: Egg, Mustard)
1 unit(s)
Spring Onion
15 milliliter(s)
Rice Vinegar
120 grams
Coleslaw Mix
64 grams
Hoisin Sauce
(Contains: Soya)
25 milliliter(s)
Soy Sauce
(Contains: Wheat, Cereals containing gluten, Soya)
6 unit(s)
Bao Buns
(Contains: Wheat, Cereals containing gluten, Soya)
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
1 tbsp
Water
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Remove the pork shoulder from its packaging. Place in an ovenproof dish along with the juices and season with salt and pepper.
Cover loosely with foil and roast on the middle shelf of your oven for 25-30 mins.
IMPORTANT: The pork is cooked when piping hot throughout.
Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. Sprinkle with the sesame seeds. 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, combine the sambal (see ingredients for amount, add less if you'd prefer things milder) and mayonnaise in a small bowl. Set aside.
Trim and thinly slice the spring onion.
Meanwhile, mix the rice vinegar with the oil and sugar for the dressing (see pantry for both amounts) in a medium bowl. Season with salt and pepper.
Add the coleslaw mix to the bowl and toss to combine. Set aside.
Once your pork has finished in the oven, discard the juices and shred with two forks.
Add the hoisin sauce, soy sauce and water (see pantry for amount). Toss to coat the pork. Taste the pork and season with salt and pepper if needed. Return to the oven until sticky, 5 mins.
If you have a microwave, place the bao buns on a plate and microwave, 750W: 1 min 30 secs, 900W: 1 min.
If you don't have a microwave, place the bao buns onto a baking tray. Bake on the middle shelf until warm and fluffy, 2-3 mins.
Share your bao buns between your serving plates. Fill the buns with the shredded hoisin pork and scatter over the spring onion.
Serve the bao buns with the sesame fries, slaw and the sambal mayo for dipping on the side.
Enjoy!
