Quick Korean-Style Pulled Pork Sub & Creamy Slaw

Name: Quick Korean-Style Pulled Pork Sub & Creamy Slaw with Corn Cob & Sriracha
Total time: 15 min
Yield: 2
Cuisine: Korean
Ingredients: olive oil; 1 cob corn; 1 apple; 20 g butter; 1 packet pulled pork; 1 packet soy sauce mix; 1 packet sweet chilli sauce; 2 hot dog bun; 1 packet shredded cabbage mix; 1 packet mayonnaise; drizzle vinegar (white wine or rice wine); 1 packet sriracha

with Corn Cob & Sriracha

Recipe Development TeamUpdated on September 13, 2024

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Calories

885 kcal

Protein

41.8g protein

Preparation Time

15 minutes

Difficulty

Easy

Allergens:

Milk
Soy
Gluten
Wheat
Eggs
May contain traces of allergens
Lupin
Sesame
Almond
Hazelnut
Soy

Enjoy the richness and flavours of slow cooked pork in minutes! Dig into a moreish combo of pulled pork and crisp apple slaw stuffed into a fluffy bun. Why not add a drizzle of sriracha for a welcome kick of heat to really make those finger-licking flavours sing?!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1 cob

corn

apple

1 packet

pulled pork

1 packet

sweet chilli sauce

hot dog bun

(Contains: Milk, Soy, Gluten, Wheat, Eggs; May be present: Lupin, Sesame, Almond, Hazelnut, Soy.)

1 packet

shredded cabbage mix

1 packet

mayonnaise

(Contains: Eggs;)

1 packet

sriracha

(May be present: Soy.)

Not included in your delivery

olive oil

20 g

butter

(Contains: Milk;)

1 packet

soy sauce mix

(Contains: Soy, Gluten, Wheat;)

drizzle

vinegar (white wine or rice wine)

Nutritional Values

Energy (kJ)3701 kJ

Calories885 kcal

Fat43.1 g

of which saturates16.6 g

Carbohydrate80.3 g

of which sugars30.8 g

Dietary Fibre15.4 g

Protein41.8 g

Sodium1446 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

• Preheat oven to 240°C/220°C fan-forced. • Cut corn cob in half. Thinly cut apple into sticks. • Place corn on 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 pulled pork, stirring, until fragrant, 1-2 minutes. • Stir in soy sauce mix, sweet chilli sauce and a splash of water, until combined and heated through, 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 apple, shredded cabbage mix, 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 creamy apple slaw and pulled pork. • SPICY! Use less sriracha if you're sensitive to heat! Drizzle over sriracha. • Serve with corn cob and any remaining slaw. Enjoy!