Quick Lemongrass Pork Tacos
with Charred Wombok & Sweet Chilli Sauce
- Gluten
- Soy
- Wheat
- Eggs
- May contain traces of allergens
- Milk
- Soy
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!*
Ingredients
1 clove
garlic
1
carrot
1 stalk
celery
1 bag
Shredded Wombok
1 packet
pork mince
1 packet
Lemongrass & Makrut Lime Stir-Fry Paste
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1 packet
garlic aioli
(Contains: Eggs;)
1 packet
sweet chilli sauce
1 packet
crispy shallots
Not included in your delivery
1
olive oil
2 tbs
soy sauce
(Contains: Gluten, Soy;)
Utensils
Cooking Steps
• 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.
