Peanutty Pulled Pork Bao Bun
with Chips and Pickled Cucumber Slaw
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
425 grams
Slow Cooked British Pork
450 grams
Potatoes
1 unit(s)
Baby Cucumber
120 grams
Coleslaw Mix
15 milliliter(s)
Rice Vinegar
15 grams
Sambal Paste
25 grams
Salted Peanuts
(Contains Peanut May contain Nuts, Sesame)
30 grams
Peanut Butter
(Contains Peanut May contain Nuts)
25 grams
Ketjap Manis
(Contains Soya)
1 pack(s)
Bao Buns
(Contains Cereals containing gluten, Soya)
Not included in your delivery
1 tsp
Sugar for Pickling
1 tbsp
Olive Oil
50 milliliter(s)
Boiled Water for the Sauce
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Remove the pork shoulder from the packaging. Place in an ovenproof dish along with the juices, season with salt and pepper, and cover loosely with foil. When the oven is hot, roast on the middle shelf for 20-25 mins.
Once 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, 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, 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 everything roasts, trim the cucumber, then halve lengthways. Thinly slice widthways.
Pop your cucumber and coleslaw mix into a medium bowl. Stir in the rice vinegar, sugar and olive oil for the pickle (see pantry for both amounts) and half of the sambal.
Season with salt and pepper and set aside for later.
Crush the peanuts in the unopened sachet using a rolling pin.
In a large bowl, mix together the peanut butter, remaining sambal, and the ketjap.
Stir in the boiled water for the sauce (see pantry for amount) until it comes together. TIP: Add a splash of water if you feel the sauce has gotten a little thick.
Once the pork has finished cooking, mix in the sauce and half of the crushed peanuts.
If you have a microwave, place the bao buns on a plate and microwave, 750W: 1 min 30 secs, 900W: 1 min.
If you don't have a microwave, place the bao buns onto a baking tray. Bake on the middle shelf until warm and fluffy, 2-3 mins.
Share your bao buns between your serving plates. Spread the mayo (see pantry for amount) inside the buns and spoon in some of the peanutty pulled pork. Finish with a scattering of the remaining peanuts.
Serve with your chips and pickled cucumber slaw alongside.
Enjoy!
