Mix up weeknight taco night with this Asian fusion dish. Japanese pork tacos and pickled onion with crispy shallots for added crunch.
Always refer to the product label for the most accurate ingredient and allergen information.
pork loin steaks
Japanese dressing(ContainsSesame, Soy)
mini flour tortillas(ContainsGlutenMay be presentSesame, Soy)
vinegar (rice wine or white wine)
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
Thinly slice the cucumber into batons. Thinly slice the pear into matchsticks. Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, soy sauce and honey. Slice the pork loin steaks into 1cm thick strips. Add the pork strips to the soy mixture and toss to coat.
In a medium bowl, combine the Japanese dressing, pear and slaw mix and toss to coat.
Heat a large frying pan to a high heat with a drizzle of olive oil. Add 1/2 the pork strips, shaking off any excess marinade, and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining pork strips.
TIP: Cooking the pork without any excess marinade helps keep it tender without stewing the meat.
Heat the mini flour tortillas in a sandwich press or microwave on a plate in 10 second bursts until warm.
Drain the pickling liquid from the onion. Bring everything to the table. Spread the base of the tortilla with the garlic aioli. Fill the tortillas with the Japanese slaw, pork strips, cucumber and pickled onion. Sprinkle over the crispy shallots.