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Asian Recipes
Japanese Pork Tacos & Pickled Onion

Japanese Pork Tacos & Pickled Onion

with Crispy Shallots

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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.

Prep Time25 minutes
Cooking difficultyLevel 1
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

(ContainsSesame, Soy)

1 bag

slaw mix

8 unit

mini flour tortillas

(ContainsGlutenMay be presentSesame, Soy)

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


1 tbs


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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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.