Pulled Pork & Roast Cherry Tomato Sub
with Herby Fries, Pear Salad & Creamy Pesto
It's easy to throw together a fancy sub when you have our pulled pork handy. While the fries and cherry tomatoes do their thing in the oven, the tender pork mingles with our sweet & savoury glaze in the pan - leaving you with a few minutes spare to warm the ciabatta and toss the salad. Don't forget to serve with the aioli for some dipping action!
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.
Ingredients
2
potato
1 bag
thyme
1 punnet
snacking tomatoes
1 packet
pulled pork
2
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1
pear
1 packet
mustard cider dressing
1 packet
garlic aioli
(Contains Egg;)
1 sachet
Italian herbs
1 bag
salad leaves
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
Sweet & Savoury Glaze
(May be present: Egg, Milk, Cashew, Walnut, Almond, Macadamia. )
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries. Place on a lined oven tray. • Drizzle with olive oil, sprinkle with Italian herbs and season with salt. Toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• Meanwhile, pick thyme leaves. Place snacking tomatoes and thyme on a second lined oven tray. • Add the balsamic vinegar, a pinch of salt and a drizzle of olive oil. • Toss to coat, then roast until blistered, 15-20 minutes.
TIP: Hold each thyme sprig at the top, then gently run your fingers down to remove the leaves. If the sprigs are very soft, you can just chop them instead.
• When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Add pulled pork, the butter, sweet & savoury glaze and a splash of water and cook, breaking up pork with a spoon, until browned and warmed through, 2-3 minutes.
• Meanwhile, place bake-at-home ciabatta directly on an oven wire rack and bake until heated through, 3 minutes.
• While ciabatta is baking, thinly slice pear. • In a large bowl, combine mustard cider dressing and a drizzle of olive oil. Season with salt and pepper. • Add pear and salad leaves. Toss to coat. Top with shaved Parmesan cheese.
• Slice ciabatta in half, lengthwise. Spread ciabatta with creamy pesto dressing, then fill each sub with pulled pork, salad and roast cherry tomatoes. • Serve with herby fries, garlic aioli any remaining salad and roast tomatoes. Enjoy!
