Pulled Pork & Roast Cherry Tomato Sub
with Herby Fries, Fennel 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 garlic and herb seasoning and a good glug of tomato paste 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.
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
herbs
1 punnet
Snacking Tomatoes
1 sachet
garlic & herb seasoning
1 packet
tomato paste
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 bag
Spinach, Rocket & Fennel Mix
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
1 packet
garlic aioli
(Contains: Eggs;)
1 sachet
Italian herbs
1 packet
grated Parmesan cheese
(Contains: Milk;)
Not included in your delivery
olive oil
1 tbs
balsamic vinegar
20 g
butter
(Contains: Milk;)
½ tbs
brown sugar
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 herb leaves. Place cherry tomatoes and herbs 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.
When the fries have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook garlic & herb seasoning and tomato paste until fragrant, 1 minute. Add pulled pork, the butter, brown sugar and a splash of water and cook, breaking up pork with a spoon, until browned and warmed through, 2-3 minutes.
While the pork is cooking, place bake-at-home ciabatta directly on an oven wire rack until heated through, 3 minutes.
While the ciabatta is toasting, 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 spinach, rocket & fennel mix. Toss to coat. Top with grated Parmesan cheese.
Slice ciabatta in half, lengthwise. Spread ciabatta with creamy pesto dressing, then fill each sub with pulled pork, fennel salad and roast cherry tomatoes. Serve with herby fries, garlic aioli and any remaining salad and roast tomatoes.
