Gochujang Pulled Pork Hungry Vampire Bao
with Thai Style Spiced Chips, Pickled Cucumber and Sriracha Slaw
Serve up a fright this Halloween with our fiendishly flavoursome recipes. Stuffed full of flavour, these Gochujang Pulled Pork Hungry Vampire Bao are a fusion favourite. Complimented by two delicious sides, these brilliant bao are destined to be a treat for your table.
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.
Ingredients
450 grams
Potatoes
1 sachet(s)
Thai Style Spice Blend
425 grams
Slow Cooked British Pork
1 unit(s)
Baby Cucumber
15 milliliter(s)
Rice Vinegar
15 grams
Sriracha Sauce
32 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
1 pack(s)
Bao Buns
(Contains Soya, Cereals containing gluten)
50 grams
Gochujang Paste
(Contains Soya)
48 grams
Sweet Chilli Sauce
Not included in your delivery
1 tsp
Sugar for the Pickle
1 tbsp
Tomato Ketchup
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 the chips onto a large baking tray. Drizzle with oil, sprinkle over the Thai style spice blend, 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.
Meanwhile, remove the pork from the packaging.
Place in an ovenproof dish along with the juices. Season with salt and pepper. Cover with a lid or some foil.
Roast on the middle shelf for 20-25 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, trim the cucumber, then halve lengthways. Thinly slice widthways.
In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt and pepper, then add the cucumber. Mix together well, then set aside to pickle.
In another medium bowl, combine the sriracha, mayo and coleslaw mix. Season with salt and pepper, then set aside for now.
Use scissors to make small 1cm deep incisions along the edges of the bao buns to create pointed fangs.
Once the pork has roasted, remove from the oven, then discard the foil and any cooking juices. Use two forks to gently break apart the pork.
Stir through the gochujang paste, then return to the oven to roast until piping hot, 5 mins.
When the pork has 5 mins remaining, place the bao buns on a plate, sprinkle with a little water and microwave, 800W: 1 min 10 secs / 900W: 50 secs / 1000W: 40 secs.
If you don't have a microwave, place the bao buns onto a large sheet of foil. Sprinkle with a little water, then fold the foil, sealing on all sides to create a parcel. Bake on the middle shelf until warm and fluffy, 3-4 mins.
Once the pork has finished roasting, stir through the sweet chilli sauce.
Transfer the warmed bao buns to your plates and load some of the pickled cucumber into each bun, then fill with the sweet chilli-gochujang pork.
Drizzle ketchup (see pantry for amount) along the edges of the bao teeth to make the fangs 'bloody'.
Stir any remaining cucumber pieces into the sriracha slaw.
Serve the Thai style spiced chips and sriracha slaw alongside.
Enjoy!
