Quick Hoisin Pork Tacos
with Asian-Style Salad & Crispy Shallots
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
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!
