Pork is such a friendly protein – it pairs well with almost everything! We particularly love it with makrut lime and lemongrass to create a dish full of Vietnamese-inspired flavours, like these zesty, zingy tacos!
The recent wet weather conditions across the East Coast have impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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.
lemongrass & makrut lime stir-fry paste
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
sweet chilli sauce
soy sauce(ContainsGluten, Soy)
• Finely chop garlic. • Grate carrot. • Thinly slice celery.
• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook shredded wombok, tossing, until charred and wilted, 4-5 minutes. • Transfer to a bowl. Cover to keep warm.
• Return pan to a high heat with a drizzle of olive oil. When oil is hot, cook pork mince, breaking up with a spoon, until browned and cooked through, 4-5 minutes. • Add carrot, celery, lemongrass & makrut lime stir-fry paste, garlic and the soy sauce. Cook, stirring, until fragrant, 1-2 minutes. • Microwave mini flour tortillas on a plate for 10 second bursts, or until warmed through.
• Divide tortillas between plates. Spread with some garlic aioli. Top with charred wombok and lemongrass pork. • Drizzle with sweet chilli sauce. Sprinkle with crispy shallots to serve.