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!
The quantities provided above are averages only.
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.
2 clove
garlic
½
brown onion
1 bag
mint
½ head
cos lettuce
1 bag
green beans
½
carrot
1 packet
pork mince
½ packet
kecap manis
6
mini flour tortillas
1 packet
garlic aioli
1
olive oil
1 tbs
soy sauce
Finely grate the garlic. Finely chop the brown onion (see ingredients). Shred the cos lettuce (see ingredients). Trim the green beans and slice into thirds. Grate the carrot (see ingredients).
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the garlic, onion, carrot and a pinch of salt and cook, stirring, until slightly softened, 2-3 minutes.
Increase the heat to high, then add the pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes.
Add the green beans and cook, tossing, until tender, 4-5 minutes. Remove the pan from the heat. Add the kecap manis (see ingredients) and soy sauce, then stir until just combined, 1 minute. Season to taste.
Microwave the mini flourtortillas on a plate for 10 second bursts, until warmed through.
Pick and roughly chop the mint leaves. Spread a thin layer of the garlic aioli over each tortilla. Add a helping of cos lettuce, then top with the Asian caramelised pork and green beans. Garnish with the mint to serve.