Thai Inspired Pulled Pork Burger and Chips
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Thai Inspired Pulled Pork Burger and Chips

Thai Inspired Pulled Pork Burger and Chips

with Peanuts, Sweet Chilli and Salad

This Thai Inspired Pulled Pork Burger and Chips is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Cereals containing gluten

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 Time45 minutes
Cooking time25 minutes


serving amount




Slow Cooked British Pork


Red Thai Style Paste


Baby Gem Lettuce


Rice Vinegar




Salted Peanuts

(Contains Peanut May contain Nuts)


Burger Buns

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


Sweet Chilli Sauce


Hoisin Sauce

(Contains Soya)

Not included in your delivery


Olive Oil for the Dressing


Nutritional information

Energy (kcal)963 kcal
Energy (kJ)4028 kJ
Fat39.2 g
of which saturates10.1 g
Carbohydrate95.6 g
of which sugars26.1 g
Protein59.1 g
Salt3.72 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Oven dish
Aluminum Foil
Rolling Pin


Chop the Chips

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 them into a large baking tray. 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.

Roast the Pork

Remove the slow cooked pork from the packaging. Place in an ovenproof dish along with the juices and spread the red Thai style paste all over.

Cover loosely with foil and roast on the middle shelf for 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.

Meanwhile, trim the baby gem. Reserve 2 leaves per person, then thinly slice the rest widthways.

Prep your Salad

In a medium bowl, add the rice vinegar and olive oil for the dressing (see pantry for amount). Stir together and season with salt and pepper.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core. Add the ribbons to the bowl of dressing.

Crush the peanuts in the unopened sachet using a rolling pin.

Get Shredding

Once cooked, remove the pork from the oven, then discard the foil and any cooking juices. 

Use two forks to shred the pork as finely as you can. Return to the oven uncovered for 5 mins more.

Meanwhile, halve the burger buns and pop them into the oven to warm through, 2-3 mins.

Finishing Touches

Once the pulled pork is ready, mix through the sweet chilli sauce and the hoisin sauce. Add a splash of water if it's a little dry and season to taste with salt and pepper. 

Toss the sliced baby gem and crushed peanuts with the carrot ribbons to make your peanut salad.

Assemble and Serve

When everything's ready, transfer the buns to your plates.

Load the bases with the pulled pork and top with the reserved baby gem leaves.

Serve the chips and peanut salad alongside.