Sticky Pulled Pork & Rocket Subs
with Cherry Tomato-Fennel Salad & Cheesy Fries
- Eggs
- Gluten
- Milk
- Soy
- Wheat
- May contain traces of allergens
- Lupin
- Sesame
- Almond
- Hazelnut
- Soy
- Eggs
- Milk
- Cashew
- Walnut
- Macadamia
Packed between these soft hotdog buns, lies one of the newest, greatest and simplest flavour combos to rock our test kitchen! Our Aussie spice blend, coupled with sweet and savoury glaze works a street with tender pulled pork and will have you salivating from the moment it hits your plate. A side of fries and salad is all you need to complete this dish!
Ingredients
2
potato
1 punnet
snacking tomatoes
1
carrot
1 bag
Spinach, Rocket & Fennel Mix
2
hot dog bun
(Contains: Eggs, Gluten, Milk, Soy, Wheat May be present: Lupin, Sesame, Almond, Hazelnut, Soy.)
1 packet
pulled pork
1 packet
Aussie spice blend
1 packet
Sweet & Savoury Glaze
(May be present: Eggs, Milk, Cashew, Walnut, Almond, Macadamia.)
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into fries. • Place fries on lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. • In the last 5 minutes of cook time, remove from oven, sprinkle with shredded Cheddar cheese and bake until golden and crisp, 5 minutes.
TIP: If your oven tray is crowded, divide fries between two trays.
• When fries have 10 minutes remaining, halve snacking tomato. Grate carrot. • In a medium bowl, combine a drizzle of vinegar and olive oil. Season with salt and pepper. • Just before serving, add snacking tomatoes, carrot and spinach, rocket & fennel mix. Toss to coat.
Little cooks: Take the lead by tossing the salad!
• Bake hot dog buns directly on a wire oven rack, until heated through, 3 minutes. • Meanwhile, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook pulled pork and Aussie seasoning, stirring, until fragrant, 1-2 minutes. • Stir in sweet & savoury glaze and the butter and cook, until combined, 1 minute. Season to taste.
TIP: Add a splash more water if the filling looks dry!
• Slice each hot dog bun lengthways down the middle, three-quarters of the way through. • Fill hot dog buns with pulled pork and salad. • Serve with cheesy fries and any remaining cherry tomato-fennel salad. Enjoy!
Little cooks: Take the lead and help build the hot dogs!
