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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!

Allergens:GlutenSoySesameEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Prep Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit

red onion

1 unit

cucumber

1 unit

pear

1 knob

ginger

2 clove

garlic

1 packet

pork loin steaks

1 packet

Japanese dressing

(ContainsSoy, Sesame)

1 bag

slaw mix

8 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

1 packet

garlic aioli

(ContainsEggs)

1 packet

crispy shallots

(ContainsGluten)

Not included in your delivery

olive oil

¼ cup

vinegar (rice wine or white wine)

¼ cup

water

2 tbs

soy sauce

(ContainsGluten, Soy)

1 tbs

honey

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3830 kJ
Fat36.7 g
of which saturates5.9 g
Carbohydrate88.1 g
of which sugars29.3 g
Protein49.9 g
Sodium1820 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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

4

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.

5

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

6

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.