Korean-Style Pork Strips & Slaw Sub
with Gochujang & Steamed Corn Cob
- Wheat
- Gluten
- Milk
- Soy
- Eggs
- Sesame
- Almond
- Hazelnut
- Lupin
- May contain traces of allergens
Enjoy the richness and flavours of a Korean-style pork in minutes! Dig into a moreish combo of pork and crisp pear slaw stuffed into a fluffy bun. Why not add a drizzle of gochujang for a welcome kick of heat to really make those finger-licking Korean flavours sing?!
Ingredients
1
Corn
2
Hot Dog Bun
(Contains: Wheat, Gluten, Milk, Soy, Eggs May be present: Sesame, Almond, Hazelnut, Lupin)
250 g
Pork Strips
1 packet
Shredded Cabbage Mix
1 packet
gochujang
(Contains: Soy, Wheat, Gluten)
1 packet
Soy Sauce Mix
(Contains: Gluten, Soy, Wheat)
1
Sliced Onion
Not included in your delivery
1 packet
mayonnaise
(Contains: Eggs)
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
1 drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut corn cob in half.
• Transfer corn to a microwave-safe plate. Cover with a damp paper towel. Microwave corn on high, until tender, 4-5 minutes.
• Drain any excess liquid. Season with salt and pepper. Top corn with the butter and cover to keep warm.
• Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook pork strips and sliced onion, stirring until pork is golden and onion is tender, 2-4 minutes.
• Add gochujang and soy sauce mix, stirring until combined and sticky, 1-2 minutes. Season to taste.
TIP: Add a splash more water if the filling looks dry!
• While pork is cooking, bake hot dog buns directly on a wire oven rack, until heated through, 3 minutes.
• In a medium bowl, combine shredded cabbage mix, the mayonnaise and a drizzle of vinegar and olive oil. Season to taste.
• Slice hot dog buns in half lengthways, three quarters of the way through.
• Fill with some slaw and Korean-style pork strips.
• Serve with steamed corn cob and any remaining slaw. Enjoy!
