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.
Allergens
Utensils
Potatoes
450 grams
Slow Cooked British Pork
425 grams
Garlic Clove
3 unit(s)
Baby Cucumber
1 unit(s)
Rice Vinegar
22 milliliter(s)
Mayonnaise
64 grams
Sliced Carrot and Cabbage Mix
120 grams
Plain Taco Tortillas
4.002 unit(s)
Hoisin Sauce
64 grams
Sugar
0.5 tsp
Salt
0.25 tsp
Honey
1 tbsp
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.
Meanwhile, trim and 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. TIP: This method of preparing veg is called a 'julienne' cut!
In a small bowl, combine the cucumber, rice vinegar, sugar and salt (see pantry for both amounts. Toss to combine and set aside.
Once the garlic has cooled slightly, cut the end with scissors, squeeze it out of the skin and mash with a fork.
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 as finely as you can.
Pop the tortillas (2 per person) into the oven to warm through, 1-2 mins.
Stir 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 and pickled cucumber.
Pour the pickling liquid from the cucumber into the coleslaw and toss to combine, then serve alongside your tacos with the chips. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
4638
kJ
Energy (kJ)
1109
kcal
Energy (kcal)
41.3
g
Fat
12.6
g
of which saturates
113.7
g
Carbohydrate
30
g
of which sugars
9.7
g
Dietary Fibre
72.8
g
Protein
4.5
g
Salt
with Slaw, Peanuts, Pickled Cucumber and Spring Onion
with Slaw, Peanuts, Pickled Cucumber and Spring Onion
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with Slaw, Peanuts, Pickled Cucumber and Spring Onion
with Slaw, Peanuts, Pickled Cucumber and Spring Onion
with Slaw, Peanuts, Pickled Cucumber and Spring Onion
