Sichuan Garlic Pork Tacos
with Crunchy Pear Salad & Crushed Peanuts
- Eggs
- Gluten
- Soy
- Gluten(Wheat)
- Peanuts
- Sesame
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
- Milk
- Traces of Brazil Nut
- Hazelnut
- Macadamia
- Pecan
- Traces of Pistachio
- Traces of Pine Nut
- Traces of Walnut
If you like bold flavours and Asian cuisines, you’ll love food inspired by the Sichuan province in China! We’ve dialed down the chilli but kept the tasty garlic and umami flavours for an easy-to-eat taco that will appeal to everyone. *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1 packet
pork loin steaks
1
carrot
1
pear
½ head
cos lettuce
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Crushed Peanuts
(Contains: Peanuts; May be present: Wheat, Cashew, Almond, Sesame, Soy, Milk, Brazil Nut, Hazelnut, Macadamia, Pecan, Pistachio, Pine Nut, Walnut)
1 packet
Sichuan garlic paste
(Contains: Soy, Sesame; )
Not included in your delivery
1
olive oil
1.5 tbs
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
• Thinly slice pear. Shred cos lettuce (see ingredients). Grate the carrot. Cut pork loin steaks into 1cm strips.
Little cooks: Help wash and tear the cos lettuce!
• In a small bowl, combine mayonnaise and 1/2 the Sichuan garlic paste. Set aside.
• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook pork strips, tossing, until browned, 1-2 minutes. • Remove pan from heat, then add the soy sauce, remaining Sichuan garlic paste and a splash of water. Turn pork to coat. Set aside. • Meanwhile, heat mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.
Little cooks: Help warm the tortillas with oven gloves and under adult supervision. Be careful, the plate can get hot!
• Spread each tortilla with some Sichuan garlic mayo, then top with some cos lettuce, carrot, pear and glazed pork strips. • Sprinkle with crushed peanuts to serve. Enjoy!
Little cooks: Take the lead and help build the tacos!
