Bresc BV

Pulled Pork Asian Style



4 gua boa buns
400 g pulled pork
40 g Bresc Red Thai curry
200 g atjar (Indonesian sweet-and-sour pickles)
20 g spring onion, sliced
20 g coriander, chopped
4 leaves pak choi
120 g mayonnaise
20 g Bresc Red chilli puree

Preparation method

Season with the pork with the red Thai curry. Season with the mayonnaise with the red chilli puree. Fill the gua boa with the pak choi leaves and atjar. Arrange the pulled pork on top. Garnish with the chilli-mayonnaise. Sprinkle with spring onions and coriander.