HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJapanese Pork Tacos & Pickled Onion
Japanese Pork Tacos & Pickled Onion

Japanese Pork Tacos & Pickled Onion

with Crushed Peanuts

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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.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ unit

red onion

1 unit


1 unit


1 knob


2 clove


1 packet

pork strips

1 tub

Japanese dressing

(ContainsSoy, Sesame)

1 bag

slaw mix

6 unit

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

garlic aioli


1 packet

crushed peanuts

(ContainsPeanutsMay be present Milk, Soy, Tree Nuts, Gluten, Sesame)

Not included in your delivery

olive oil

¼ cup

vinegar (white wine or red wine)

¼ cup


2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3717 kJ
Fat45.6 g
of which saturates6.5 g
Carbohydrate69.1 g
of which sugars27 g
Dietary Fibre0 g
Protein43.5 g
Cholesterol0 mg
Sodium2342 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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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.