Korean-Style Pork Strips & Slaw Sub
with Corn Cob & Sriracha
- Milk
- Gluten
- Molluscs
- Wheat
- Eggs
- Soy
- May contain traces of allergens
- Lupin
- Sesame
- Almond
- Hazelnut
- Soy
Enjoy the richness and flavours of a slow cooked Korean-style pork in minutes! Dig into a moreish combo of pork strips and crisp pear 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 Korean flavours sing?!
Ingredients
1
corn
1
pear
1 packet
Pork Strips
1 packet
oyster sauce
(Contains: Gluten, Molluscs, Wheat;)
1 packet
sweet chilli sauce
2
hot dog bun
(Contains: Milk, Gluten, Wheat, Eggs, Soy; May be present: Lupin, Sesame, Almond, Hazelnut, Soy.)
1 packet
shredded cabbage mix
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk;)
drizzle
vinegar (white wine or rice wine)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut corn cob in half. Thinly cut pear into sticks. • 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 high heat. • When oil is hot, cook pork strips, tossing, until golden, 2-4 minutes. • Stir in oyster sauce, sweet chilli sauce and a splash of water, until combined and heated through, 1-2 minutes. Season to taste.
• While pork is cooking, bake hot dog buns directly on wire oven rack until heated through, 3 minutes. • In a medium bowl, combine pear, shredded cabbage mix, mayonnaise and a drizzle of vinegar and olive oil. Season to taste.
• Slice hot dog buns in half lengthways, 3/4 of the way through. Fill with some creamy pear slaw and pork strips. • SPICY! Use less sriracha if you're sensitive to heat! Drizzle over sriracha. • Serve with corn cob and any remaining slaw. Enjoy!
