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Ingredients
400g pack Slow Cooked Pork Shoulder With Miso Maple Glaze
1 small carrot, peeled, cut into matchsticks
¼ Essential Cucumber, cut into matchsticks
½ red onion, peeled and thinly sliced
½ red chilli, finely sliced (deseeded if preferred)
½ tsp caster sugar
½ tsp salt
1 tbsp Chinese rice vinegar
2 baguettes
2 tbsp mayonnaise
2 tbsp sriracha
¼ x 25g pack coriander, roughly chopped, with extra leaves to serve
Method
Cook the pork according to pack instructions.
Meanwhile, put the carrot, cucumber, onion
and chilli in a bowl with 75-100ml boiling water.
Add the sugar, salt and vinegar. Set aside to
pickle as the pork cooks.
Slice the baguettes in ½ from top to bottom,
being careful not to cut all the way through.
Spread the mayonnaise and sriracha inside.
Once the pork is cooked, leave to cool for
10 minutes, then shred with 2 forks. Divide
between the baguettes. Drain the pickles and
mix with the chopped coriander. Add the pork
to the baguette, then top with the pickles and
extra coriander leaves and serve.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
3,670kJ/ 875kcals
Fat
37g
Saturated Fat
7g
Carbohydrates
84g
Sugars
19g
Fibre
8.4g
Protein
48g
Salt
4.4g
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