Smokey Crumbed Pork Subs & Wedges
with Tomato & Avocado Salad
- Wheat
- Gluten
- Eggs
- Milk
- Soy
- Hazelnut
- Macadamia
- Brazil nut
- Almond
- Cashew
- Pine nut
- Pistachio
- Sulphites
- Pecan
- Sesame
- Walnut
- Peanuts
- May contain traces of allergens
- Wheat
Say hello to your new favourite handheld feast! Crispy, smokey crumbed pork snuggles into soft, toasted subs, ready to be devoured. On the side, golden potato wedges bring the crunch, while a cool tomato and avocado salad keeps it fresh. It’s a flavour-packed combo that’s big on fun and even bigger on taste!
Ingredients
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten)
1
Avocado
280 g
Pork Schnitzels
1
Tomato
1 packet
Mixed Salad Leaves
2
Brioche Hotdog Buns
(Contains: Eggs, Wheat, Gluten, Milk, Soy May be present: Hazelnut, Macadamia, Brazil nut, Almond, Cashew, Pine nut, Pistachio, Sulphites, Pecan, Sesame, Walnut, Peanuts)
3
Potato
1 sachet
Kiwi Spice Blend
1 packet
Dijon Mustard
Not included in your delivery
1 drizzle
olive oil
1 tbs
plain flour
(Contains: Gluten May be present: Wheat)
1 piece
egg
(Contains: Eggs)
1 tsp
honey
1 drizzle
white wine vinegar
Nutrition
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into thin wedges. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide between two trays.
• Meanwhile, slice cucumber into thin sticks. Slice avocado in half, scoop out flesh and thinly slice. • In a shallow bowl, combine cornflour and Kiwi spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork into flour mixture to coat, then into egg, and finally in breadcrumbs. Set aside on a plate.
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base. • Cook pork schnitzel in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Transfer to a paper towel-lined plate. TIP: Ensure the oil is hot before cooking the pork schnitzels for best results!
• Meanwhile, slice brioche hotdog buns in half lengthways. • Bake buns directly on the wire oven rack until heated through, 5-7 minutes.
• While the buns are toasting, combine mayonnaise, Dijon mustard and the honey in a small bowl. • In a medium bowl, combine mixed salad leaves, cucumber, avocado, a drizzle of white wine vinegar and olive oil. Season to taste.
• Slice crumbed pork. • Spread some mustard mayonnaise over the hot dog bun bases. Fill with smokey crumbed pork and some cucumber and avocado salad. • Serve with potato wedges and remaining salad. Enjoy!
