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Pulled Pork

Bulgar Wheat

Kimchi Slaw

  • Chinese cabbage, shredded thin 300.0 g
  • Carrots, julienned 80.0 g
  • Spring onion, thinly sliced 40.0 g
  • Garlic and ginger paste 20.0 g
  • Sriracha 62.5 ml
  • Fish sauce 62.5 ml
  • Rice wine vinegar 62.5 ml
  • Salt & pepper to taste

Salad Bowl

  • Cucumber , cut in long ribbons 300.0 g
  • Corn nuts 200.0 g
  • Croutons 2.5 cups

Sweet and smoky pulled pork over bulgar wheat topped with house-made peach kimchi slaw and croutons, pulled together with Knorr Hamburger Sauce for a tangy flavour profile.



  1. Pulled Pork

    1. Combine the Knorr Professional Hamburger Sauce, Sriracha, sesame oil, minced garlic, Knorr Professional Vegetable Stock and water to create a marinade. 
    2. Season the pork shoulder with the Robertsons BBQ spice. Sear in a pan on all sides. 
    3. Transfer the pork to a pressure cooker, add the marinade mixture, and cook until the meat is tender and easily shreds with a fork. 
    4. Pull the meat and set aside.  
  2. Bulgar Wheat

    1. Combine the bulgur wheat, kale, jalapeno and coriander with the Hellmann’s Creamy Dressing. Season with salt and pepper.
  3. Kimchi Slaw

    1. Mix the cabbage, carrots, spring onion, garlic, sriracha, fish sauce and rice wine vinegar. Allow to marinate overnight. Drain and reserve, refrigerated.
  4. Salad Bowl

    1. Roll the cucumber ribbons. 
    2. In a bowl, in sections, add the bulgur wheat salad, corn nuts, kimchi slaw and pork. 
    3. Top with croutons.                                                
  5. Chef’s Tip:

    The pork shoulder can be substituted with beef brisket.