Pulled Pork Bao and Chilli Potatoes

Name: Pulled Pork Bao and Chilli Potatoes
Total time: 154
Yield: 2
Ingredients: 300 g Pork shoulder; 500 g Potatoes; 1 Cucumber; 1 Apple; 2 tbsp Red chili flakes; 2 tbsp Hoisin sauce; 50 g Mango chutney; 1 tbsp Mayonnaise; 1 tbsp Soy sauce; 1 tbsp Sugar; .5 tbsp Rice wine vinegar; 6 Bao buns; 2 tbsp Mexican style spice

940 calories

154 minutes

Servings:

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Ingredients

Instructions

Nutrition

300 g	Pork shoulder
500 g	Potatoes
1	Cucumber
1	Apple
2 tbsp	Red chili flakes
2 tbsp	Hoisin sauce
50 g	Mango chutney
1 tbsp	Mayonnaise
1 tbsp	Soy sauce
1 tbsp	Sugar
.5 tbsp	Rice wine vinegar
6	Bao buns
2 tbsp	Mexican style spice

Place the shoulder chops in a deep frying pan or a wide pot with a tight fitting lid. Pour in enough water or mild chicken stock to come halfway up the sides of the chops, then add a pinch of salt. Bring the liquid to a gentle boil on the stove, then turn the heat down to the lowest setting. Cover the pan tightly to trap all the steam. Let it simmer gently for 1.5 - 2 hours. Check the pan occasionally to make sure the liquid has not boiled dry, adding a splash more water as needed. Meanwhile, combine the hoisin sauce, soy sauce, sugar, and rice wine vinegar and set aside.
As the pork is cooking, preheat your oven to 240°C/220°C fan/gas mark 9.
Quarter the potatoes and pop onto a lined baking tray. Drizzle with oil and season with spice mix, salt and pepper. Toss to coat. Roast on the top shelf of the oven until fork tender, 25-35 mins.
Quarter, core and thinly slice the apple. Halve the slices widthways. Trim the cucumber, then halve lengthways. Thinly slice widthways. In a small bowl, toss the cucumber together with the apple and a drizzle of oil. Season to taste with salt and pepper. In a bowl, mix the mayonnaise with the chilli flakes.
When the pork is cooked, remove from heat and shred with two forks. Place back into the pan, and pour the hoisin mix over. Toss the meat continuously in the sauce until its bubbling and caramelised into the pork. Mix in the mango chutney, season with salt and pepper then remove from heat, cover and set aside.
Place the bao (three at a time) onto a plate. Microwave (covered) for 1 min. Fill each bao bun with a little cucumber, apple and some pulled pork. Drizzle the aioli over the top. Serve the remaining apple and cucumber salad and roasted potatoes alongside.

Cuisines: Chinese, Asian

Courses: Dinner, Lunch

Tags: High Protein, Pork

Fat: 28.9g

Saturates: 6.6g

Sugars: 35.8g

Protein: 43.9g

Carbs: 125.5g

Fiber: 10.5g

78.3%

Calories

126.8%

Carbs

51.6%

Protein

72.3%

Fat

42%

Fiber