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Thai Pulled Pork Torta With Potato Salad


30 min

Preparation time

60 min

Cooking time



Pulled pork, Thai-style! Try adding Thai curry paste the next time you make BBQ pulled pork, for a delicious Thai twist on an American classic!


  • Approx 400g Slow-Cooked Pork with its cooking juices.
  • 1-2 tbsp Thai Taste Red Curry Paste
  • 4 Waxy Potatoes – cubed, boiled until just cooked and chilled.
  • 1 Celery stick – sliced in half lengthways and then chopped finely.
  • A few slices of Sweet Red Pepper – finely chopped.
  • 2 tsp Thai Taste Thai basil leaves.
  • 1 Bird’s Eye Chilli – deseeded and finely chopped.
  • Squeeze of Lime Juice.
  • 4 Brioche rolls.

Steps for cooking

  • 1.Take your cooked pork and drain the cooking juices into a small bowl. Using 2 forks (or your fingers) pull the pork.
  • 2. In a separate bowl take 5 tablespoons of the cooking juices and add the red curry paste and mix well together.
  • 3. Pour this mixture over the pulled pork and turn it over a few times to ensure all the meat is coated. Cover and return to the oven on low heat.
  • 4. Meanwhile take the cooled potatoes and in a medium-size bowl mix with the celery, pepper, basil leaves and chilli.
  • 5. Add 2 tablespoons of mayonnaise and a good squeeze of lime juice. Mix well together, cover and set aside in the fridge.
  • 6. Cut your brioche rolls in half and pull out some of the bread to leave each half slightly hollowed out.
  • 7. Add a spoonful of the potato salad into both the top and bottom hollows. Press this in gently with the back of the spoon.
  • 8. Remove your warmed pork from the oven and turn a few times to make sure all the meat is well coated in the sauce and pile generously into each roll on the potato salad.
  • 9. Replace the top of each roll and serve immediately.




Gluten Free:





Chef’s Tips

You can cook your pulled pork and potatoes the day before, to improve flavours and reduce preparation time on the day of serving.

Did you know

Thai Basil is also known as Thai Sweet Basil. The leaves are a rich shade of green and have a much stronger flavour than the Italian variety, with a slight aniseed taste.

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