Vietnamese-Style Pork Tacos

Name: Vietnamese-Style Pork Tacos with Lemon Aioli
Total time: 30 min
Yield: 2
Cuisine: Vietnamese
Ingredients: olive oil; 4 clove garlic; 1 unit brown onion; 1 bunch mint; 1 head cos lettuce; 1 unit cucumber; 1 unit long red chilli; 1 unit carrot; 1 unit lemon; 1 packet garlic aioli; 1 packet pork mince; 1 sachet kecap manis; 2 tbs soy sauce; 12 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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

/ Serving 4 people

4 clove

garlic

1 unit

brown onion

1 bunch

mint

1 head

cos lettuce

1 unit

cucumber

1 unit

long red chilli

1 unit

carrot

1 unit

lemon

1 packet

garlic aioli

(Contains: Eggs;)

1 packet

pork mince

1 sachet

kecap manis

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

12 unit

mini flour tortillas

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

Not included in your delivery

olive oil

2 tbs

soy sauce

(Contains: Gluten, Soy;)

Nutritional Values

per serving

Calories3120 kcal

Fat35.7 g

of which saturates6 g

Carbohydrate63.1 g

of which sugars17.4 g

Protein38.3 g

Sodium1280 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. Pick and roughly chop the mint leaves. Shred the cos lettuce. Thinly slice the cucumber into batons. Thinly slice the long red chilli (if using). Grate the carrot (unpeeled). Zest the lemon to get a generous pinch, then juice the lemon to get 2 tsp.

In a small bowl, combine the garlic aioli and lemon juice. Taste and add more lemon juice, if you prefer. Season with salt and pepper and stir to combine. Set aside.

Heat a large frying pan over medium-high heat with a drizzle of olive oil. When the oil is hot, add the garlic, onion, carrot 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, soy sauce and lemon zest and stir until just combined, 1 minute. Season to taste with salt and pepper.

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

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 Vietnamese-style pork. Top the adults' portions with the mint and chilli (if using).