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 Roasted Sesame Salad

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

450 grams


425 grams

Slow Cooked Pork

50 grams

Red Thai Style Paste

22 milliliter(s)

Rice Vinegar

120 grams

Coleslaw Mix

2 unit(s)

Burger Buns

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

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

32 grams

Sweet Chilli Sauce

32 grams

Hoisin Sauce

(Contains Soya)

Not included in your delivery

1 tbsp

Olive Oil for the Dressing

1 tsp



Nutritional information

Energy (kJ)4500 kJ
Energy (kcal)1076 kcal
Fat42 g
of which saturates12.3 g
Carbohydrate100.1 g
of which sugars26.4 g
Protein72.7 g
Salt3.6 g
Always refer to the product label for the most accurate ingredient and allergen information.


Medium Bowl



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.



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

Add the coleslaw mix to the bowl of dressing.



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 baby leaves and sesame seeds in with the coleslaw mix to make your salad.


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

Load the bases with the pulled pork and top with some of the salad.

Serve the chips and salad alongside.