Peking-Style Hoisin Pulled Pork Burger
with Sesame Fries, Pickled Cucumber & Creamy Slaw
- Sesame
- Soy
- Gluten
- Milk
- Eggs
- Wheat
- Gluten
- Milk
- Peanuts
- Soy
- May contain traces of allergens
- Wheat
- Almond
- Brazil nut
- Traces of Cashew
- Hazelnut
- Macadamia
- Pine Nut
- Pecan
- Pistachio
- Walnut
- Sesame
- Lupin
Shake up burger night with this tangy hoisin pulled pork version that's bursting with Asian flavours. Tied together perfectly with creamy slaw, cucumber pickles and sesame fries, it's everything you didn't know you needed!
Ingredients
2
potato
1 sachet
mixed sesame seeds
(Contains: Sesame May be present: Gluten, Milk, Peanuts, Soy, Wheat, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut)
1
Cucumber
1 packet
pulled pork
1 packet
hoisin sauce
(Contains: Sesame, Soy)
2
bake-at-home burger buns
(Contains: Gluten, Milk, Soy, Eggs, Wheat May be present: Sesame, Lupin, Almond, Hazelnut)
1 packet
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs)
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or rice wine)
1 tsp
brown sugar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. • Place fries on a lined oven tray. Drizzle with olive oil, sprinkle over mixed sesame seeds, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, thinly slice cucumber into rounds. • In a medium bowl, combine the vinegar and a good pinch of sugar and salt. • Add cucumber to pickling liquid. Add enough water to just cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
• When the fries have 5 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Cook pulled pork, stirring, until heated through, 1-2 minutes. • Add hoisin sauce and the brown sugar, stirring, until reduced and sticky, 1-2 minutes. Season to taste.
TIP: Add a splash of water if the filling looks dry!
• While pork is cooking, halve bake-at-home burger buns and bake directly on a wire oven rack until heated through, 2-3 minutes.
• In a second medium bowl, combine shredded cabbage mix and garlic aioli. Season with salt and pepper.
• Drain pickled cucumber. • Top buns with creamy slaw, hoisin pulled pork and some pickled cucumber. • Serve with sesame fries and remaining cucumbers. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty hoisin pulled pork, though some found it too sweet. Adding sriracha mayo boosted flavour for those who wanted more kick.
- Ease of prep: Quick and easy to prepare, with pre-cut chips saving time. However, some found the chip cooking time longer than stated.
- Suggestions: Several recommended adding lettuce and carrot to enhance the slaw. Some preferred barbecue sauce over hoisin for a more traditional flavour.
- Portions: Generous servings satisfied most, though a few found it slightly small for a burger meal.
- Leftovers: The pickled cucumber was a standout addition, with some enjoying extras on the side.
