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Korean-Style Pulled Pork & Slaw Sub

Korean-Style Pulled Pork & Slaw Sub

Korean-Style Pulled Pork & Slaw Sub

with Corn Cob & Sriracha

Get up to $200 off!

Enjoy the richness and flavours of a slow cooked Korean-style pork in minutes! Dig into a moreish combo of pulled pork 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?!

Allergens:

Milk

•Gluten

•Molluscs

•Wheat

•Eggs

•Soy

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time15 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

Serving amount

1

Corn

1

Pear

1 packet

pulled pork

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)

Nutritional Values

Energy (kJ)3717 kJ

Calories888 kcal

Fat41 g

of which saturates13.9 g

Carbohydrate87.8 g

of which sugars34.2 g

Dietary Fibre16.7 g

Protein34.2 g

Sodium2163 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut corn 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.

2

• 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 oyster sauce, 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!

3

• While pork is cooking, bake hot dog buns directly on a 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.

4

• Slice hot dog buns in half lengthways, 3/4 of the way through. • Fill with some creamy slaw and Korean-style pulled pork. • Serve with corn cob and any remaining slaw. Enjoy!

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