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Sriracha satay pulled pork

with steamed rice and pickled cucumber slaw

Ready in around 25 mins

RECIPE FACT:
Sriracha sauce was first produced by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sriracha), Thailand.
Nutritional Info:
  • Energy: 2455kj (587Kcal)
  • Protein: 38g
  • Carbohydrate: 65g
  • Fat: 14g
  • Contains: Peanut, Sesame, Soy
Serving Amount:
Serves 4 people
Cooking Instructions:
  • 1. TO PREPARE THE PICKLE SALAD:

    Cut the cucumber in half lengthways and then finely slice in half moon then place into a bowl. Thinly slice the spring onions on the diagonal and add half to the bowl. Add the sliced red cabbage, edamame, pickling liquor and a drizzle of olive oil. Mix gently and set aside until needed.

  • 2. TO COOK THE RICE:

    Microwave option (preferred): Open the bag of steamed rice breaking up any clumps by squeezing the bag gently and add to a microwave safe bowl, cover and cook on high (750W) for 2-3 mins. Pan method: Open the bag of steamed rice breaking up any clumps by squeezing the bag gently. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the rice and cook for 2-3 mins until hot.

  • 3. TO COOK THE PORK AND SATAY SAUCE:

    Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. Once hot add the slow cooked pork and cook for 4-5 mins, breaking up any large clumps with a wooden spoon. Season with salt and pepper. To cook the sriracha satay sauce - preferred method - remove the lid from the pot and heat for 1-2 mins in the microwave on high (750w). Stove top: Spoon sriracha satay sauce into a small pot and warm for 1-2 mins over a medium-low heat.

  • TO SERVE:

    Divide the steamed rice and the pickle salad between bowls. Top with the slow cooked pork and a few drizzles of sriracha satay sauce. Finish with a sprinkle of the remaining spring onions and the peanuts and sesame seeds.

Ingredients In your box:
  • 1 pack of slow cooked pork
  • 1 pack of steamed rice
  • 1 pot of sriracha satay sauce
  • 1 pot of pickling liquor
  • 1 sachet of peanuts and sesame seeds
  • 1 pot of edamame
  • 1 bag of sliced red cabbage
  • Cucumber
  • 2 spring onions

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