Bresc BV

Pulled pork chips “special”


  • 600 g chips
  • 320 g pulled pork
  • 80 g Bresc Alioli clásico
  • 200 g coleslaw
  • 40 g barbecue sauce
  • 16 bacon rashers
  • 4 sprigs salad peas

Preparation method

Mix the pulled pork with the barbecue sauce, then heat. Grill the bacon rashers. Deep-fry the chips. Arrange the pulled pork on top. Garnish with the coleslaw, alioli and a sprig of salad pea.