HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSticky Soy Pork & Veggie Tacos
Sticky Soy Pork & Veggie Tacos

Sticky Soy Pork & Veggie Tacos

with Lemon Aioli

Family Friendly
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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.

Preparation Time20 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 clove


½ unit

brown onion

1 bunch


½ head

cos lettuce

1 unit


½ unit


½ unit

long red chilli

½ unit


1 packet

garlic aioli


1 packet

pork mince

½ sachet

kecap manis

(ContainsGluten, Soy, Sulphites)

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsGluten, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3307 kJ
Fat40.4 g
of which saturates7.9 g
Carbohydrate62.3 g
of which sugars20.1 g
Dietary Fibre0 g
Protein37.9 g
Cholesterol0 mg
Sodium1258 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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).