• 1/4 cup hoisin sauce
  • 2 tsp grated fresh ginger
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 400g pork strips
  • 1 carrot, peeled
  • 1/4 cucumber, julienned
  • 2 tbsp white vinegar
  • 1 tsp caster sugar
  • 100g chicken pâté
  • 2 tbsp mayonnaise
  • 1 spring onion, finely sliced
  • 1 red chilli, finely sliced
  • 1/4 cup fresh coriander leaves
  • 4 x The Natural ABE'S Bagels

Feeling adventurous? We’ve got you covered. Sticky glazed pork, pickled carrot and cucumber, and chicken pâté. It’s a yes from us.


In a small bowl, combine hoisin, ginger, sesame oil and soy. Pour over pork strips and marinate for at least 1 hour.

Heat oven to 190°C and line a baking tray. Place the pork strips on the lined tray and bake for 25-30 minutes or until golden and caramelised, turn them over half way through cooking. Remove from oven and cut into thin slices.

Meanwhile, in a medium sized bowl, combine carrot, cucumber, vinegar and sugar. Set aside to quickly pickle.

Cut your bagels in half and lightly toast.

Smear a generous spoonful of pâté onto the base of each bagel. Top with mayonnaise, quick pickled carrot and cucumber, pork, spring onion, chilli and coriander.