Quick Japanese-Style Pork Tacos
with Celery Slaw & Pickled Ginger
- Gluten
- Soy
- Wheat
- Sesame
- Eggs
- May contain traces of allergens
- Milk
- Soy
Ingredients
1 packet
Pickled Ginger
1
Celery
2
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
Slaw Mix
250 g
Pork Strips
1 packet
Japanese Dressing
(Contains: Soy, Sesame;)
1 packet
Ginger Paste
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Cucumber
Cooking Steps
• Slice cucumber into thin sticks. Finely chop celery and garlic. • In a small bowl, combine ginger paste, garlic, soy sauce and honey. Set aside. • In a medium bowl, combine celery and slaw mix. Set aside.
• In a large frying pan, heat a drizzle of olive oil over a high heat. • When oil is hot, cook pork strips, tossing, until browned, 2 minutes. • Add honey-soy mixture and cook, tossing, until pork is coated and cooked through, 1 minute. Remove pan from heat.
TIP: If your pan is getting crowded, cook in batches for the best results!
• Microwave mini flour tortillas on a plate for 10 second bursts, until warmed through. • To the bowl with the slaw, add the Japanese dressing. Toss to combine.
• Spread the base of each tortilla with garlic aioli. • Fill with celery slaw, Japanese-style pork, cucumber and pickled ginger to serve. Enjoy!
