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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1
pear
1 packet
mustard cider dressing
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
Italian herbs
1 bag
salad leaves
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Almond, Cashew, Walnut, Macadamia.)
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Cashew, Macadamia.)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
20 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• 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!
