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!
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.
Ingredients
450
Potatoes
425
Slow Cooked Pork
50
Red Thai Style Paste
1
Baby Gem Lettuce
22
Rice Vinegar
1
Carrot
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Burger Buns
(Contains Cereals containing gluten May contain Milk, Egg, Soya)
32
Sweet Chilli Sauce
32
Hoisin Sauce
(Contains Soya)
Not included in your delivery
1
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
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 onto 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.
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 whole leaves per person, then thinly slice the rest widthways.
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.
Once cooked, remove the pork 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.
Halve the burger buns and pop them into the oven to warm through, 2-3 mins.
Meanwhile, mix the reserved cooking juices, sweet chilli sauce and hoisin sauce through the pulled pork. 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.
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.
Enjoy!
