Thai Inspired Pulled Pork Burger and Chips
with Sesame Slaw Salad
Inspired by some of the world's most popular street food, this tasty Thai Inspired Pulled Pork Burger and Chips is perfect for a casual sharing-style dinner.
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 grams
Potatoes
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 tsp
Sugar
1 tbsp
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.
In a medium bowl, add the rice vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Mix well and season with salt and pepper.
Add the coleslaw mix to the bowl of dressing, toss to coat, then set aside.
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 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.
Enjoy!
