Hoisin Pulled Pork Tacos
with Chips, Slaw, Pickled Cucumber and Spring Onion
Inspired by some of the world's most popular street food, these tasty Hoisin Pulled Pork Tacos are perfect for a casual sharing-style dinner.
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
425 grams
Slow Cooked British Pork
3 unit(s)
Garlic Clove
1 unit(s)
Spring Onion
½ unit(s)
Cucumber
(May contain Celery)
22 milliliter(s)
Rice Vinegar
64 grams
Mayonnaise
(Contains Egg, Mustard)
120 grams
Coleslaw Mix
3.96 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
64 grams
Hoisin Sauce
(Contains Soya)
Not included in your delivery
½ tsp
Sugar for the Pickle
¼ tsp
Salt for the Pickle
1 tbsp
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. IMPORTANT: Ensure the pork is piping hot throughout.
Pop the garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
Roast the garlic 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 mashed 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) through the pulled pork. 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, pickled cucumber and spring onion - as much as you'd like.
Pour the pickling liquid from the cucumber into the coleslaw and toss together, then serve alongside your tacos with the chips and any remaining pickled cucumber. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
