Easy pulled pork with rainbow slaw on a bun

Name: Fish finger surf burgers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: avocado 1,lemon, juiced ½,tangy mayonnaise ½cup,sea salt and freshly ground black pepper, to taste ,white hamburger rolls 4,frozen crumbed fish fingers 12,iceberg lettuce ¼,Golden Delicious apple, cored and sliced julienne 1,English cucumber, thinly sliced 1/3

By Hannah Lewry

Serves 4 – 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

4 Woolworths seasoned pork cheek steaks
2 T olive oil
6 burger buns
1 x 300 g Woolworths rainbow slaw
90 g Woolworths pickled red onions, to serve
Woolworths smoked chilli topping mayonnaise, to serve
handful Fresh coriander, to serve

Method

1. Cook the pork cheeks to package instructions.

2. Toast your halved burgher buns in a pan, top with a smear of chilli topping mayonnaise, toss a little of the pickled onion juice with the rainbow slaw with a drizzle of olive oil and seasoning.

3. Shred the pork cheeks and add to the buns with a handful of dressed rainbow slaw, fresh coriander and red pickled onions.

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Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson

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