Thai Pulled Pork Burgers with Sesame Slaw and Chips
British slow-cooked pork shredded and combined with red Thai paste, sweet chilli, and hoisin sauce, served on toasted buns with crispy homemade chips and sesame-dressed coleslaw. Quick assembly of pre-cooked components yields a vibrant, tangy meal with contrasting textures.
Ingredients
- 1 lb potatoes, chopped lengthways into ⅓" slices then ⅓" chips, unpeeled
- 1 lb slow cooked British pork, from packaging with juices
- 1 ¾ oz red Thai style pasteThai red curry paste1:1spiceasian
same heat and depth
- 1 ½ tbsp rice vinegar
- 4 oz coleslaw mix
- 2 unit burger buns, halved
- ⅛ oz roasted white sesame seeds
- 1 ¾ oz sweet chilli saucesriracha0.75:1condimentspiceasian
reduced sweetness, increased heat
- 1 ¼ oz hoisin saucesoy sauce0.5:1umamiasianadds glutenadds soy
thinner consistency, less sweetness, increased saltiness
Full guide → - 1 tsp sugar
- 1 tbsp olive oil, for dressing
- oil, for chips, amount unspecified
- salt, to season(optional)
- pepper, to season(optional)
- water, splash if needed(optional)
Instructions
- 1
Preheat oven to 425°F.
- 2
Chop potatoes lengthways into ⅓" slices, then into ⅓" chips without peeling.
- 3
Spread chips on baking tray, drizzle with oil, season with salt and pepper, toss to coat and spread in single layer.
- 4
Bake on top shelf until golden, turning halfway through.
- 5
Place pork with juices in ovenproof dish and spread red Thai paste over.
- 6
Cover loosely with foil and roast on middle shelf.
- 7
In bowl, combine rice vinegar, sugar and olive oil, mix well and season with salt and pepper.
- 8
Add coleslaw mix to dressing, toss to coat and set aside.
- 9
Remove pork from oven and reserve cooking juices, discard foil and remaining juices.
- 10
Shred pork finely using two forks.
- 11
Halve burger buns and warm in oven.
- 12
Mix reserved cooking juices, sweet chilli sauce and hoisin sauce through pulled pork, add splash of water if dry, season to taste.
- 13
Toss sesame seeds with coleslaw.
- 14
Assemble burgers with pork on bun bases, top with slaw.
- 15
Serve with chips and slaw alongside.
Tips
Use two baking trays for chips if necessary to avoid crowding.
Reserve 1 tablespoon of pork cooking juices per person before discarding remainder.
Add splash of water to pulled pork mixture if it becomes too dry.
Good to Know
Store leftover coleslaw dressing separately from cabbage mix to maintain crispness. Chips best consumed immediately.
Potatoes can be cut up to 2 hours ahead and stored in cold water. Coleslaw dressing can be prepared several hours in advance. Pork should be used on same day.
Serve immediately after assembly while chips are hot and buns are warm. Coleslaw can be served chilled alongside.
Common Mistakes
Do not skip turning chips halfway through to avoid uneven browning
Do not fully cover pork dish with foil to avoid steam preventing caramelization
Do not discard all cooking juices before reserving amount needed for sauce
Substitutions
same heat and depth
thinner consistency, less sweetness, increased saltiness
Full guide →