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!
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.
teriyaki sauce(ContainsGluten, Sesame, Soy)
sesame seeds(ContainsSesameMay be present Gluten, Milk, Tree Nuts, Peanuts, Soy)
shredded cabbage mix
mini flour tortillas(ContainsGluten, SoyMay be present Milk, Soy)
crushed peanuts(ContainsPeanutsMay be present Gluten, Milk, Tree Nuts, Sesame, Soy)
soy sauce(ContainsGluten, Soy)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
rice wine vinegar (for the pickle)
rice wine vinegar (for the sauce)
Thinly slice the cucumber. In a bowl, combine the rice wine vinegar(for the pickle) and a generous pinch of salt and sugar. Add the cucumber to the pickling liquid and add just enough water to cover the cucumber. Toss to coat and set aside until serving.
Finely chop the red onion. Finely chop the garlic. Grate the carrot. In a small bowl, combine the teriyaki sauce (see ingredients), soy sauce, rice wine vinegar (for the sauce) and the brown sugar. Season with pepper. Heat a large frying pan over a medium-high heat. Toast the sesame seeds, tossing, until golden, 3-4 minutes. Transfer to a small bowl.
Return the frying pan to a high heat with a drizzle of olive oil. Cook the onion until softened, 2-3 minutes. Add the pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes. Add garlic and cook until fragrant, 1 minute. Add the teriyaki mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat.
While the pork is cooking, add the garlic aioli, shredded cabbage mix and grated carrot to the bowl with the sesame seeds. Season with salt and pepper and toss to coat.
Microwave the mini flour tortillas on a plate for 10 second bursts, or until warmed through.
Drain the cucumber. Bring everything to the table to serve. Top each tortilla with the sesame slaw, teriyaki pork, pickled cucumber and crushed peanuts.