Vietnamese-Style Pork Tacos

Vietnamese-Style Pork Tacos

with Lime Aioli

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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!

Allergens:EggGlutenSoyaSulphites
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients

serving 4 people

Ingredients

serving 4 people

4 clove

garlic

1 unit

brown onion

1 bunch

coriander

1 bag

cos lettuce leaves

2 unit

cucumber

1 unit

lime

1 unit

long red chilli

1 unit

carrot

1 tub

garlic aioli

(ContainsEggMay be presentTree Nuts)

1 packet

pork mince

1 sachet

kecap manis

(ContainsGluten, Soya, Sulphites)

12 unit

mini flour tortillas

(ContainsGluten)

2 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

2 tbs

soy sauce

(ContainsGluten, Soya)
Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3270 kJ
Fat36.6 g
of which saturates8.3 g
Carbohydrate67.3 g
of which sugars19.2 g
Protein40.7 g
Sodium1350 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Grater
Knife
Zester
Small Bowl
Large Non-Stick Pan
Instructions
Instructions
1

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).

2

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.

3

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.

4

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.

5

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

6

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).