Quick Hoisin Pork Tacos
with Asian-Style Salad & Crispy Shallots
- Sesame
- Soy
- Gluten
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
Tender pork strips get an aromatic boost in these speedy tacos inspired by Asian flavours. With vibrant greens, cooling cucumber and crispy shallots to bring it all together, add a dollop of mayo for creaminess and dinner is good to go!
Ingredients
1
carrot
1
cucumber
1 packet
pork strips
1 packet
garlic paste
1 packet
hoisin sauce
(Contains: Sesame, Soy;)
1 bag
mixed salad leaves
6
mini flour tortillas
(Contains: Soy, Gluten, Wheat; May be present: Milk, Soy.)
1 packet
mayonnaise
(Contains: Eggs;)
1 packet
crispy shallots
Not included in your delivery
1
olive oil
1 tsp
rice wine vinegar
½ tsp
soy sauce (for the dressing)
(Contains: Soy, Gluten;)
2 tsp
soy sauce (for the glaze)
(Contains: Soy, Gluten;)
Utensils
Cooking Steps
• Grate the carrot. • Cut cucumber in half horizontally, then slice lengthwise into thin strips.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook pork strips until browned, 2-3 minutes (cook in batches if your pan is getting crowded.). Transfer to a plate. • Return pan to medium-high heat with another drizzle of olive oil, if needed. Cook garlic paste and carrot until softened, 2-3 minutes. Return pork to pan, then add hoisin sauce and the soy sauce (for the glaze). Cook, tossing, until sticky, 1-2 minutes. • Remove pan from heat, then cover to keep warm.
TIP: Add a splash of water to loosen the sauce, if needed.
• In a medium bowl, combine the rice wine vinegar, the soy sauce (for the dressing) and a drizzle of olive oil. Add mixed salad leaves. Toss to coat. Set aside. • Microwave mini flour tortillas on a plate in 10 second bursts, until warmed through.
• Spread each tortilla with some mayonnaise. Top with a helping of Asian-style salad, cucumber and hoisin pork. • Sprinkle with crispy shallots to serve. Enjoy!
