Thai Inspired Pulled Pork Burger and Chips

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.