Sweet and savoury pork is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
long red chilli
kecap manis(ContainsGluten, Soy, Sulphites)
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
soy sauce(ContainsGluten, Soy)
Finely grate the garlic (or use a garlic press). Finely chop the brown onion (see ingredients list). Shred the cos lettuce (see ingredients list). Thinly slice the cucumber into batons. Zest the lemon to get a generous pinch, then slice into wedges. Grate the carrot (see ingredients list), unpeeled.
In a small bowl, combine the garlic aioli and a good squeeze of lemon juice. Taste and add more lemon juice, if you like. Season to taste, stir, and set aside.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion, carrot, garlic and a pinch of salt and cook, stirring, until slightly softened, 2-3 minutes.
Increase the heat to high, then add the pork mince to the pan and cook, breaking up with a spoon, until just browned, 3-4 minutes. Remove the pan from the heat and add the kecap manis (see ingredients list), soy sauce and lemon zest and stir until just combined, 1 minute. Season to taste.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.
Pick and roughly chop the mint leaves. Thinly slice the long red chilli (if using). Bring everything to the table to serve. Spread a thin layer of lemon aioli over a tortilla. Add a helping of cos lettuce, cucumber and the pork. Top with the mint and chilli (if using).