Saucy Umami Pork & Slaw Tacos
with Crispy Shallots & Baby Spinach
- Wheat
- Gluten
- Molluscs
- Eggs
Oyster sauce glazed pork is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with fresh veggies for everyone to build their own and join in the fun!
Ingredients
1 packet
Crispy Shallots
6
Mini Flour Tortillas
(Contains: Wheat, Gluten; )
250 g
Pork Mince
1
Red Onion
1
Carrot
2
Garlic
1 packet
Shredded Cabbage Mix
1 packet
Oyster Sauce
(Contains: Molluscs; )
1 packet
Baby Spinach Leaves
Not included in your delivery
2 tbs
Mayonnaise
(Contains: Eggs; )
1 drizzle
olive oil
2 tsp
vinegar (white wine or rice wine)
1 tbs
brown sugar
Nutrition Values
Cooking Steps
• Finely chop onion (see ingredients) and garlic. Grate carrot. • In a small bowl, combine oyster sauce, the white wine vinegar and brown sugar. Season with pepper. Set aside.
• 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 oyster sauce mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat.
• Meanwhile, combine shredded cabbage mix, carrot, baby spinach and a drizzle of olive oil in a large bowl. • Microwave mini flourtortillas on a plate in 10 second bursts, until warmed through.
• Top tortillas with slaw and pork • Sprinkle with crispy shallots and drizzle with the mayonnaise to serve. Enjoy!
