Asian Sweet Chilli-Glazed Pork Tacos
with Pear & Creamy Slaw- Molluscs
- Gluten
- Soy
- Eggs
- Gluten(Wheat)
Saucy pork mince is seriously good in tacos – it fills them up nicely and makes delicious mouthfuls of juicy flavour. Add a creamy slaw, crisp cucumber and a sweet chilli glaze and prepare to be rapt, in more ways than one!
Ingredients
1 knob
ginger
2 clove
garlic
1
pear
1 packet
oyster sauce
(Contains: Molluscs; )
1 packet
sweet chilli sauce
1 packet
pork mince
1 packet
garlic aioli
(Contains: Soy, Eggs; )
1 bag
slaw mix
8
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Gluten, Soy; )
1 drizzle
rice wine vinegar
Nutrition Values
Utensils
Cooking Steps
Finely grate the ginger and garlic. Thinly slice the pear into matchsticks. In a small bowl, combine the oyster sauce, sweet chilli sauce, soy sauce, ginger and garlic. Set aside.
In a large frying pan, heat a generous drizzle of olive oil over a high heat. Cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes.
Add the sweet chilli sauce mixture to the pork and cook until fragrant, 1 minute. Stir to coat. Remove the pan from the heat.
In a large bowl, combine the garlic aioli with a drizzle of rice wine vinegar. Season with salt and pepper, then add the slaw mix and toss to coat.
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. Build your tacos by topping each tortilla with some slaw mix, pear and sweet chilli glazed-pork mixture. Spoon over any excess sauce in the pan.
