Thai Inspired Pulled Pork Burger and Sesame 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. 

When the oven is hot, bake the chips on the top shelf until golden and the pork on the middle shelf, 25-30 mins.  IMPORTANT: Ensure the pork is piping hot throughout.

Turn the chips halfway through.

While everything's in the oven,  in a medium bowl, combine the sugar and olive oil for the dressing (see pantry for both amounts) with half of the rice vinegar. Season with salt and pepper.

Add the coleslaw mix to the bowl of dressing, toss to coat, then set aside.

Trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks. Add it to a bowl with the sambal and remaining rice vinegar. Season with salt, pepper and a pinch of sugar.

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.