Mexican Style Spiced Pork Loaded Buns
with Mustardy Potato Salad and Rocket
Looking for a quick and tasty midweek dinner option? Try cooking up our Mexican Style Spiced Pork Loaded Buns in just 20-25 minutes for a delicious and speedy meal.
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
350 grams
Salad Potatoes
240 grams
British Pork Mince
2 unit(s)
Garlic Clove
30 grams
Tomato Puree
1 sachet(s)
Mexican Style Spice Mix
10 grams
Chicken Stock Paste
30 grams
Mature Cheddar Cheese
(Contains Milk)
2 unit(s)
Brioche Hot Dog Buns
(Contains Egg, Cereals containing gluten, Soya, Milk May contain Cereals containing gluten)
32 grams
Mayonnaise
(Contains Egg, Mustard)
30 grams
Honey and Mustard Dressing
(Contains Mustard)
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Tomato Ketchup
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Boil a full kettle.
b) While it boils, chop the salad potatoes into 3cm chunks (no need to peel).
c) Pour the boiled water into a large saucepan with 1/2 tsp salt and bring back to the boil on high heat.
d) Add the potatoes, lower the heat to medium and cook until you can easily slip a knife through, 15-20 mins.
a) Meanwhile, heat a large frying pan on medium-high heat (no oil).
b) Once hot, add the pork mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.
c) Meanwhile, peel and grate the garlic (or use a garlic press).
a) When the mince has browned, drain and discard any excess fat. Season with salt and pepper. IMPORTANT: It's cooked when no longer pink in the middle.
b) Add the garlic, tomato puree and Mexican style spice mix. Cook for 30 secs.
c) Stir in the chicken stock paste, ketchup and water for the sauce (see pantry for both amounts).
d) Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
a) Meanwhile, heat your grill to high. Grate the Cheddar.
b) Slice the buns top down through the middle (but not all the way through) and pop them onto a baking tray. Set aside for now.
c) Once the mince has thickened, taste and season with salt and pepper as required. Remove from the heat.
a) Once the potatoes are cooked, drain in a colander and run under cold water to cool them down. Allow them to drain thoroughly.
b) Meanwhile, a few mins before everything's ready, pop the buns under the grill to warm through, 2-3 mins.
c) Once drained, pop the potatoes into a large bowl along with the mayo and honey and mustard dressing. Season with salt and pepper and mix together.
a) Transfer the buns to your plates and spoon in the mince.
b) Sprinkle the cheese on top.
c) Serve the potato salad and rocket alongside, drizzling a little olive oil over the rocket leaves to finish.
Enjoy!
