Thai Inspired Pulled Pork Burger and Chips

Name: Thai Inspired Pulled Pork Burger and Chips with Sesame Slaw Salad
Total time: 45 min
Yield: 2
Cuisine: Thai
Ingredients: 450 grams Potatoes; 425 grams Slow Cooked British Pork; 50 grams Red Thai Style Paste; 22 milliliter(s) Rice Vinegar; 120 grams Coleslaw Mix; 2 unit(s) Burger Buns; 5 grams Roasted White Sesame Seeds; 32 grams Sweet Chilli Sauce; 32 grams Hoisin Sauce; 1 tsp Sugar; 1 tbsp Olive Oil for the Dressing

with Sesame Slaw Salad

Get 50% off 1st box + free snacks for life!

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.

Allergens:

Cereals containing gluten

•Sesame

•Soya

The quantities provided above are averages only.

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.

Total45 minutes

Active 25 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

425 grams

Slow Cooked British 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 traces of: Milk, Egg, Soya)

5 grams

Roasted White Sesame Seeds

(Contains: Sesame May contain traces of: 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

Energy (kJ)4500 kJ

Energy (kcal)1076 kcal

Fat42 g

of which saturates12.3 g

Carbohydrate100.1 g

of which sugars26.4 g

Dietary Fibre8.6 g

Protein72.7 g

Salt3.6 g

Trans Fat2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Oven dish

•Aluminum Foil

•Medium Bowl

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.