NZ Teriyaki Pork Tacos
with Sesame Aioli & Slaw
- Wheat
- Gluten
- Sesame
- Soy
Ingredients
2
Garlic
1
Cucumber
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
250 g
Pork Mince
1 packet
Teriyaki Sauce
(Contains: Sesame, Soy; )
1
Red Onion
1 packet
Crispy Shallots
1
Carrot
1 packet
Shredded Cabbage Mix
Nutrition Values
Cooking Steps
• Finely chop onion (see ingredients) and garlic. Grate carrot. • In a small bowl, combine teriyaki sauce, the white wine vinegar and brown sugar. Season with pepper. Set aside. • Thinly slice cucumber into rounds. • In a medium bowl, combine rice wine vinegar and a good pinch of sugar and salt. Add cucumber to pickling liquid and just enough water to cover cucumber. Set aside.
TIP: Slicing the cucumber very thinly helps it pickle faster!
Little cooks: Kids can help with pickling the cucumber.
• Heat a large frying pan over high heat with a drizzle of olive oil. Cook onion until softened, 2-3 minutes. • Add pork mince and cook, breaking up with a spoon, until browned, 4-5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add teriyaki sauce mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat.
Before cooking onion, return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, add pork loin steaks and cook until cooked through, 3-4 minutes each side (cook in batches if your pan is getting crowded). Transfer to a plate, cover and rest for 5 minutes. Continue step as above, returning pork to the pan along with the teriyaki sauce.
• Drain pickled cucumber. • Top each tortilla with slaw, teriyaki pork and pickled cucumber. • Sprinkle with crispy shallots and drizzle with mayonnaise to serve. Enjoy!
Slice pork and top tortillas with pork.
