Hoisin Pulled Pork Tacos
with Chips, 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!
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
Potatoes
425
Slow Cooked British Pork
3
Garlic Clove
1
Spring Onion
½
Cucumber
(May contain Celery)
22
Rice Vinegar
64
Mayonnaise
(Contains Egg, Mustard)
120
Coleslaw Mix
3.96
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.
While the chips cook, 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 25-30 mins.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the parcel on a baking tray until soft, 10-12 mins. Once the garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.
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 roasted garlic. 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.
Pop the tortillas (2 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Meanwhile, mix the hoisin sauce and honey (see pantry for amount). Taste and season with salt and pepper if needed.
To make your tacos, share the tortillas between your plates and spread each one with the remaining mayo. Top with the 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!
