Japanese Pork Tacos & Pickled Onion
with Crushed Peanuts
We've combined the umami flavours of Japanese food with juicy pork strips into these colourful handheld delights. With pickled onion, creamy slaw and crunchy peanuts, there's a lot to love tonight!
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.
Ingredients
½ unit
red onion
1 unit
cucumber
1 unit
pear
1 knob
ginger
2 clove
garlic
1 packet
pork strips
1 tub
Japanese dressing
(Contains Sesame, Soy;)
1 bag
slaw mix
6 unit
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
garlic aioli
(Contains Egg;)
1 packet
crushed peanuts
(Contains Peanut; May be present: Gluten, Milk, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
Not included in your delivery
olive oil
¼ cup
vinegar (white wine or red wine)
¼ cup
water
2 tbs
soy sauce
(Contains Gluten, Soy;)
1 tbs
honey
Nutritional Values
Utensils
Instructions
Thinly slice the red onion (see ingredients list). In a small bowl, combine the vinegar, water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
Thinly slice the cucumber into batons. Thinly slice the green pear into matchsticks. Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, soy sauce and honey. Add the pork strips and toss to coat.
In a medium bowl, combine the Japanese dressing, pear and slaw mix and toss to coat.
Heat a large frying pan to a high heat with a drizzle of olive oil. Add 1/2 the pork strips, shaking off any excess marinade, and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining pork strips. TIP: Cooking the pork without any excess marinade helps keep it tender without stewing the meat.
Heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.
Drain the pickling liquid from the onion. Bring everything to the table. Spread the tortillas with the garlic aioli, then fill them with the Japanese slaw, pork strips, cucumber and pickled onion. Sprinkle over the crushed peanuts to serve.
