Pork Bun with Cucumber Salad

Serving Size 1 PLATE

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Ingredients

Spicy Cucumber Salad (Cucumber, Rice Vinegar (Rice Vinegar, Invert Sugar, Salt, Diluted with Water to 4% Acidity), Fair Trade Organic Sugar Cane (Organic Cane Sugar), Red Bell Pepper, Chili Paste (Chili, Salt, Distilled Vinegar, Potassium Sorbate and Sodium Bisulfite, and Xanthan Gum ), Pure Sesame Seed Oil, Salt, Sesame Seeds Mix (Toasted Sesame Seeds, Black Sesame Seeds)), PORK BBQ BUN (Wrapper: bleached wheat flour enriched (wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, folic acid), water, sugar, shortening (palm oil, baking powder (baking soda, corn starch, sodium aluminum sulfate, calcium sulfate, monocalcium phosphate), yeast (sorbitan monostearate, ascorbic acid). Filling: Pork, water, sugar, soy sauce (water, wheat, soybeans, salt), wheat starch, wheat flour, oyster flavored sauce (water, sugar, salt, oyster extractives (oyster, water, salt), modified corn starch, and caramel color), hoisin sauce (sugar, water, soybeans, salt, sweet potato, modified corn starch, sesame seeds, garlic, wheat flour, chili pepper, spices, caramel color, acetic acid, FD&C red color no 40), black pepper, caramel, food color- red, food color-orange. ), Crunchy Garlic Chili Oil (Olive Oil Blend (75% Canola Oil 25% Extra Virgin Olive Oil), Shallots, Garlic Chips (Garlic), Guajillo Chile, Fair Trade Organic Sugar Cane (Organic Cane Sugar), Salt, FP PEPPERS ARBOL DRIED, Ginger, Star Anise, Ground Cumin, Black Pepper, Cardamom), Sliced Green Onion (FP ONION GREEN SLICED), Sunflower Pan Coating Spray (Sunflower Oil Sunflower Lecithin Propellant)

For specific nutritional information, contact the registered dietitian at HDHdietitian@ucsd.edu.

Allergens

Contains Soy

Contains Wheat

Contains Shellfish

Contains Gluten

Disclaimer

UCSD Housing Dining Hospitality Services strives to provide our customers with the most accurate, current nutrition and allergen information present in our menu items on campus. The nutritional information and allergens identified for each of our items have been auto-generated from our recipe management database system. However, there is always a chance that changes have occurred in the manufacturing of products off-site, which may occur without our knowledge. Similarly, there is always a possibility that certain ingredients may be substituted on the actual day of preparation. Thus, we cannot guarantee that a particular dish or item is free of a certain ingredient.

Particularly for those individuals with sensitive food allergies, we want to inform you of this risk. We are in the process of verifying our nutrition information and allergens. Should you have any questions, please contact our nutrition team at HDHdiningmenus@ucsd.edu.