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Teriyaki Pulled Pork Bao and Spiced Chips
Teriyaki Pulled Pork Bao and Spiced Chips

Teriyaki Pulled Pork Bao and Spiced Chips

with Sliced Cucumber, Spring Onion and Zingy Slaw

Stuffed full of flavour, these Teriyaki Pulled Pork Bao and Spiced Chips are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.

Tags:
High Protein
New
Allergens:
Egg
Mustard
Soya
Cereals containing gluten

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 40 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Chinese Five Spice

425 grams

Slow Cooked British Pork

1 unit(s)

Spring Onion

1 unit(s)

Baby Cucumber

15 milliliter(s)

Rice Vinegar

64 grams

Mayonnaise

(Contains: Egg, Mustard)

120 grams

Coleslaw Mix

15 grams

Sriracha Sauce

100 grams

Teriyaki Sauce

(Contains: Soya)

1 pack(s)

Bao Buns

(Contains: Soya, Cereals containing gluten)

Not included in your delivery

½ tsp

Sugar for the Dressing

½ tbsp

Honey

Nutritional information

Energy (kJ)4383 kJ
Energy (kcal)1048 kcal
Fat39 g
of which saturates11.5 g
Carbohydrate104.8 g
of which sugars36.1 g
Dietary Fibre7.8 g
Protein71.9 g
Salt4.4 g
Trans Fat2.1 g
Potassium140.3 mg
Calcium15.8 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Oven dish
Aluminum Foil
Large Bowl
Small Bowl

Instructions

Chop your Chips
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 chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then sprinkle over the Chinese Five Spice. 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

Remove the pork shoulder 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.

Meanwhile, trim and thinly slice the spring onion.

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!

Make your Slaw
3

In a large bowl, combine the rice vinegar, sugar for the dressing (see pantry for amount) and half the mayo. Season with salt and pepper, then toss the coleslaw mix through the dressing. Set aside.

In a small bowl, combine the sriracha (use less if you'd prefer things milder), honey (see pantry for amount) and the remaining mayo. Set aside for later. 

Teriyaki Time
4

Once the pork has cooked, remove from the oven and reserve 1 tbsp of cooking juices per person, then discard the foil and any remaining cooking juices.

Use two forks to shred the pork as finely as you can. Stir through the teriyaki sauce and reserved cooking juices. Season with salt and pepper. 

Bring on the Bao
5

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.

Assemble and Serve
6

Transfer the warmed bao buns to your plates and fill with the teryiaki pulled pork.

Top with some of the cucumber and spring onion. Drizzle over your sriracha mayo to finish.

Toss any remaining cucumber and spring onion through your slaw and serve alongside the baos with your Five Spice chips. 

Enjoy!

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