Sticky Pulled Pork & Rocket Subs

Name: Sticky Pulled Pork & Rocket Subs with Cherry Tomato-Fennel Salad & Fries
Total time: 30 min
Yield: 2
Cuisine: Australian
Ingredients: 2 Hot Dog Bun; 1 packet Snacking Tomatoes; Spinach, Rocket & Fennel Mix; 250 g Pulled Pork; 1 packet Sweet & Savoury Glaze; 2 Potato; 1 sachet Savoury Seasoning; 1 Carrot

with Cherry Tomato-Fennel Salad & Fries

4.2

(136)

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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!

This recipe is under 650kcal per serving.

Allergens:

Wheat

•Gluten

•Milk

•Soy

•Eggs

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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

2

Hot Dog Bun

(Contains: Wheat, Gluten, Milk, Soy, Eggs; May be present: Sesame, Almond, Hazelnut, Lupin.)

1 packet

Snacking Tomatoes

Spinach, Rocket & Fennel Mix

250 g

Pulled Pork

1 packet

Sweet & Savoury Glaze

(May be present: Almond, Cashew, Eggs, Macadamia, Milk, Walnut.)

2

Potato

1 sachet

Savoury Seasoning

1

Carrot

Nutritional Values

Calories625 kcal

Energy (kJ)2610 kJ

Fat14.6 g

of which saturates6.1 g

Carbohydrate79.8 g

of which sugars19.6 g

Dietary Fibre13.8 g

Protein39.2 g

Sodium1150 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

Cooking Steps

1

• 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.

TIP: If your oven tray is crowded, divide fries between two trays.

2

• 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

3

• Bake hot dog buns directly on 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 savoury 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!

4

• 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 fries and any remaining cherry tomato-fenel salad. Enjoy!

Little cooks: Take the lead and help build the hot dogs!