Hoisin Pulled Pork Tacos
with Chips, Sesame Slaw, Pickled Cucumber and Spring Onion
These Hoisin Pulled Pork Tacos are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Potatoes
425
Slow Cooked British Pork
1
Spring Onion
½
Cucumber
(May contain Celery)
22
Rice Vinegar
64
Mayonnaise
(Contains Egg, Mustard)
120
Coleslaw Mix
7
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
4
Plain Taco Tortillas
(Contains Cereals containing gluten)
64
Hoisin Sauce
(Contains Soya)
Not included in your delivery
½
Sugar for the Pickle
¼
Salt for the Pickle
1
Honey
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 cover loosely with foil.
Roast on the middle shelf for 20-25 mins.
Meanwhile, trim and thinly slice the spring onion. Trim and halve the cucumber (see ingredients for amount) widthways.
Halve the cucumber lengthways, then slice it lengthways into thin strips. Stack a handful of the slices at a time and slice them thinly again into matchsticks.
Place the cucumber into a small bowl with the spring onion, rice vinegar, sugar and salt for the pickle (see pantry for both amounts). Toss to combine and set aside.
In a medium bowl, combine half the mayo with the coleslaw mix and sesame seeds. Set aside.
Once the pork is cooked, remove from the oven, then discard the foil and any cooking juices.
Use two forks to shred the pork as finely as you can. Return to the oven uncovered for 5 mins more. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Once the pulled pork is piping hot, mix through the hoisin sauce and honey (see pantry for amount). Taste and season with salt and pepper if needed.
When everything's hot, share the chips and tortillas between your plates.
Spread the remaining mayo over the tortillas, then top with some hoisin pulled pork and pickled cucumber - as much as you'd like.
Pour the pickling liquid from the cucumber into the coleslaw and toss together. Serve any remaining pickled cucumber alongside your tacos. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
