Smokey Pork Tacos

Smokey Pork Tacos

with Pineapple Cucumber Salsa

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Dinner is all about balance. Just like how the sweet pineapple salsa balances the smokey spice blend on these morsels of pan-fried pork. Now the only tricky thing is balancing all the ingredients in your very full tacos as you try to eat them - don't worry, it's worth it!

Allergens:GlutenEgg
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredients

serving 4 people

1 clove

garlic

1 tin

pineapple slices

1 unit

cucumber

1 bag

cos lettuce

1 unit

long red chilli

1 packet

pork loin

2 sachet

mild Caribbean jerk seasoning

12 unit

mini flour tortillas

(ContainsGluten)

2 tub

mayonnaise

(ContainsEgg)

Not included in your delivery

olive oil

½ tsp

salt

1 tsp

vinegar (balsamic or white wine)

¼ tsp

sugar

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)2540 kJ
Fat21.3 g
of which saturates2.6 g
Carbohydrate54.4 g
of which sugars11.2 g
Protein44.8 g
Sodium1520 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Knife
Medium Bowl
Small Bowl
Large Non-Stick Pan
Plate
InstructionsPDF
Instructions
1

Finely chop the garlic (or use a garlic press). Reserve 1 tbs of juice from the pineapple slices, then drain and finely chop. Finely chop the cucumber. Shred the cos lettuce. Thinly slice the long red chilli (if using).

2

Slice the pork loin steak into 0.5cm strips. In a medium bowl, combine the pork, garlic, mild Caribbean jerk spice blend and the salt. Season with a pinch of pepper and add a good drizzle of olive oil. Toss to coat and set aside.

3

In a small bowl, combine the chopped pineapple and cucumber. Add the vinegar, sugar and season with salt and pepper. Drizzle with olive oil and mix well. Set aside.

4

Heat a drizzle of olive oil in a large frying pan over a high heat. Once hot, add 1/2 the pork strips into the pan and cook, tossing, for 2-3 minutes, or until golden. Transfer to a plate. Repeat with the remaining pork. TIP: Cooking the meat in batches will stop it from stewing and keep it tender.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, or until warmed through. In a small bowl, combine the mayonnaise and reserved pineapple juice.

6

Serve everything at the table. Add some cos lettuce to the base of the tortilla, then add a helping of the smokey pork. Top with some pineapple cucumber salsa. Drizzle over the pineapple mayo and garnish the adult portions with some long red chilli (if using).

TIP: For kids, follow the serving suggestions in the main photo!