Smoky Asado Inspired Pulled Pork Sourdough Sando
with Spiced Fries, Roasted Pepper & Corn Salsa and Pickled Onion
Inspired by Peruvian asado, a slow-cooked beef dish, this sumptuous sando is a stack full of flavour and adventure. Corn, coriander, lime and pickled onion bring brightness and typical Peruvian colour to your plates as a quick salsa alongside the spiced fries.
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 grams
Potatoes
1 sachet(s)
Roasted Spice and Herb Blend
425 grams
Slow Cooked British Pork
1 unit(s)
Red Onion
1 unit(s)
Lime
1 unit(s)
Bell Pepper
(May contain Celery)
160 grams
Sweetcorn
1 bunch(es)
Coriander
1 unit(s)
SlooOW Stone Oven White Baguette
(Contains Cereals containing gluten, Sesame, Soya May contain Lupin, Milk, Nuts)
1 unit(s)
Baby Gem Lettuce
1 sachet(s)
Smoky Base Paste
75 grams
Soured Cream
(Contains Milk)
Not included in your delivery
1 tsp
Sugar for the Pickle
½ tsp
Sugar for the Salsa
1 tbsp
Olive Oil for the Salsa
10 grams
Butter
2 tbsp
Mayonnaise
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 fries (no need to peel).
Pop the fries onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the roasted spice and herb blend, 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.
Meanwhile, 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 25-30 mins. IMPORTANT: Ensure the pork is piping hot throughout.
Meanwhile, halve and peel the red onion. Thinly slice one half and chop the other half into small pieces.
Halve the lime.
Add the sliced onion to a small bowl with the juice of half the lime and the sugar for the pickle (see pantry for amount). Season with a pinch of salt, then set aside to pickle.
Halve the bell pepper and discard the core and seeds. Slice into thin strips.
Put the pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Roast on the top shelf until soft and slightly charred, 14-16 mins.
Pop the baguette onto a baking tray. Bake on the middle shelf of your oven until toasted and golden, 10-12 mins. Once baked, allow to cool, 5 mins.
In the meantime, drain the sweetcorn in a sieve.
Heat a drizzle of oil in a large frying pan on high heat. Once hot, add the sweetcorn and remaining onion and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.
While it fries, roughly chop the coriander (stalks and all). Trim the baby gem, halve lengthways, then thinly slice.
Once the sweetcorn is charred, transfer to a bowl.
Once the pepper is cooked, transfer to a chopping board, cut into small pieces, then add to the bowl with the sweetcorn.
Add the sugar and olive oil for the salsa (see pantry for both amounts) to the bowl. Stir through half the coriander and a squeeze of the remaining lime juice. Season with salt and pepper and set aside for later.
Once the pork is cooked, remove from the oven. Pop the ciabatta in to warm through, 2-3 mins.
Reserve 1 tbsp of beef cooking juices per person, then discard the foil and any remaining cooking juices. Use two forks to shred the pork as finely as you can.
Stir through the smoky base paste with a pinch of sugar, butter (see pantry for amount) and the remaining coriander.
Slice the baguette in half lengthways and spread over the mayo (see pantry for amount). Top with the shredded baby gem, spoon on your pork, sprinkle over the pickled red onion and dollop over the soured cream.
Sandwich on the baguette lid, slice in half widthways and share between 2 plates.
Add your salsa and spiced fries to separate bowls and serve alongside.
Enjoy!
