4 – 6
Easy
10 minutes
20 minutes
1. Cook the pork cheeks to package instructions.
2. Toast your halved burgher buns in a pan, top with a smear of chilli topping mayonnaise, toss a little of the pickled onion juice with the rainbow slaw with a drizzle of olive oil and seasoning.
3. Shred the pork cheeks and add to the buns with a handful of dressed rainbow slaw, fresh coriander and red pickled onions.
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Photograph: Sadiqah Assur-Ismail
Production: Hannah Lewry
Food assistant: Claire-Ellen Gooderson
