Sweet and savoury pork is the star of these easy tacos. The crowd-pleasing meal comes together fast, with lots of veggies for everyone to build their own and join in on the fun!
/ serving 4 people
/ serving 4 people
cos lettuce leaves
long red chilli
garlic aioli(ContainsEggMay be presentTree Nuts)
kecap manis(ContainsGluten, Soya, Sulphites)
mini flour tortillas(ContainsGluten)
soy sauce(ContainsGluten, Soya)
Finely grate the garlic (or use a garlic press). Finely chop the brown onion. Roughly chop the coriander. Shred the cos lettuce leaves. Thinly slice the cucumber into 1cm batons. Zest the lime to get a generous pinch. Thinly slice the long red chilli (if using). Grate the carrot (unpeeled).
Juice the lime to get 2 tsp. In a small bowl combine the garlic aioli and lime juice. TIP: Leave some aioli plain for the kids if you like! Taste and add more lime juice, if you like. Season with salt and pepper. Mix well to combine and set aside.
Heat a large frying pan over medium-high heat with a drizzle of olive oil. Once hot, add the onion, carrot, garlic and a pinch of salt and cook, stirring, for 2-3 minutes or until slightly softened.
Increase the heat to high then add the pork mince and cook, breaking up with a wooden spoon, for 3-4 minutes, or until just browned. Remove the pan from the heat and add the kecap manis, soy sauce and lime zest and stir for 1 minute, or until just combined. Season to taste with salt and pepper.
Heat the mini flour tortillas in a sandwich press or microwave on a plate for 10 second bursts, or until warmed through.
Bring everything to the table to serve. Spread a thin layer of the lime aioli over a tortilla. Add a helping of cos lettuce, cucumber and top with the Vietnamese-style pork. Sprinkle with the crispy shallots. Top the adult portions with coriander and red chilli (if using).