Sticky Soy Pork & Veggie Tacos

Name: Sticky Soy Pork & Veggie Tacos with Lemon Aioli
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: olive oil; 2 clove garlic; ½ unit brown onion; 1 bunch mint; ½ head cos lettuce; 1 unit cucumber; ½ unit lemon; ½ unit long red chilli; ½ unit carrot; 1 packet garlic aioli; 1 packet pork mince; ½ sachet kecap manis; 1 tbs soy sauce; 6 unit mini flour tortillas

with Lemon Aioli

Up to 180$ + Free Treats / Extras for Life

Sweet and savoury pork is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun!

Allergens:

Eggs

•Gluten

•Soy

•Sulphites

•Wheat

The quantities provided above are averages only.

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.

Preparation Time20 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

½ unit

brown onion

1 bunch

mint

½ head

cos lettuce

1 unit

cucumber

½ unit

lemon

½ unit

long red chilli

½ unit

carrot

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

pork mince

½ sachet

kecap manis

(Contains: Gluten, Soy, Sulphites, Wheat;)

6 unit

mini flour tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

Not included in your delivery

olive oil

1 tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

per serving

Energy (kJ)3307 kJ

Fat40.4 g

of which saturates7.9 g

Carbohydrate62.3 g

of which sugars20.1 g

Protein37.9 g

Sodium1258 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

Finely grate the garlic (or use a garlic press). Finely chop the brown onion (see ingredients list). Shred the cos lettuce (see ingredients list). Thinly slice the cucumber into batons. Zest the lemon to get a generous pinch, then slice into wedges. Grate the carrot (see ingredients list), unpeeled.

In a small bowl, combine the garlic aioli and a good squeeze of lemon juice. Taste and add more lemon juice, if you like. Season to taste, stir, and set aside.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion, carrot, garlic and a pinch of salt and cook, stirring, until slightly softened, 2-3 minutes.

Increase the heat to high, then add the pork mince to the pan and cook, breaking up with a spoon, until just browned, 3-4 minutes. Remove the pan from the heat and add the kecap manis (see ingredients list), soy sauce and lemon zest and stir until just combined, 1 minute. Season to taste.

Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through.

Pick and roughly chop the mint leaves. Thinly slice the long red chilli (if using). Bring everything to the table to serve. Spread a thin layer of lemon aioli over a tortilla. Add a helping of cos lettuce, cucumber and the pork. Top with the mint and chilli (if using).