HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconJapanese Pork Tacos & Pickled Onion
Japanese Pork Tacos & Pickled Onion

Japanese Pork Tacos & Pickled Onion

with Crispy Shallots

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Tender pork strips get an aromatic boost in these speedy tacos inspired by Japanese flavours. With a crisp slaw, creamy aioli and lightly pickled onion to bring it all together, these are a fusion of some of the tastiest flavours around!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ unit

red onion

1 unit


1 unit


1 knob


2 clove


1 packet

pork loin steaks

1 packet

Japanese dressing

(ContainsSoy, Sesame)

1 bag

slaw mix

8 unit

mini flour tortillas


1 packet

garlic aioli


1 packet

crispy shallots

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

¼ cup


2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3830 kJ
Fat36.7 g
of which saturates5.9 g
Carbohydrate88.1 g
of which sugars29.3 g
Dietary Fibre0 g
Protein49.9 g
Cholesterol0 mg
Sodium1820 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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 to the soy mixture and toss to coat.


In a medium bowl, combine the Japanese dressing, pear and slaw mix and toss to coat.


In a large frying pan, heat a drizzle of olive oil over a high heat. Add 1/2 the pork, shaking off any excess marinade, and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining pork.

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 on a plate in the microwave for 10 second bursts, until warmed through.


Drain the pickling liquid from the onion. Bring everything to the table to serve. Spread a layer of garlic aioli over a tortilla and top with the Japanese slaw, pork strips, cucumber and pickled onion. Sprinkle over the crispy shallots.