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!
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pork loin steaks
Japanese dressing(ContainsSoy, Sesame)
mini flour tortillas(ContainsGluten)
vinegar (rice wine or white wine)
soy sauce(ContainsGluten, Soy)
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.