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Smokey Pork Tacos

Smokey Pork Tacos

with Charred Pineapple & Cucumber Salsa

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Dinner is all about balance. Just like how the sweet pineapple salsa balances the smokey spice blend on these morsels of pan-fried pork. Now the only tricky thing is balancing all the ingredients in your very full tacos as you try to eat them - don't worry, it's worth it!

Allergens:GlutenEggs

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time25 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 clove

garlic

1 tin

pineapple slices

1 unit

cucumber

1 head

cos lettuce

1 packet

pork loin steaks

2 sachet

mild Caribbean jerk seasoning

16 unit

mini flour tortillas

(ContainsGluten)

1 packet

mayonnaise

(ContainsEggs)

Not included in your delivery

olive oil

½ tsp

salt

1 tsp

vinegar (balsamic or white wine)

¼ tsp

sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3030 kJ
Fat26.6 g
of which saturates3.1 g
Carbohydrate68.7 g
of which sugars11.8 g
Dietary Fibre0 g
Protein47.3 g
Cholesterol0 mg
Sodium1680 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Plate
Instructionsarrow up iconarrow up icon
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1

Finely chop the garlic (or use a garlic press). Reserve 1 tbs of juice from the pineapple slices, then drain and finely chop. Finely chop the cucumber. Shred the cos lettuce.

2

Slice the pork loin steaks into 0.5cm strips. In a medium bowl, combine the pork, garlic, mild Caribbean jerk seasoning and the salt. Season with a pinch of pepper and add a good drizzle of olive oil. Toss to coat and set aside.

3

Add the chopped pineapple and cucumber to a small bowl. Add the vinegar and sugar and season with salt and pepper. Drizzle with olive oil and mix well. Set aside.

4

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, add 1/2 the pork strips to the pan and cook, tossing, until golden, 2-3 minutes. Transfer to a plate. Repeat with the remaining pork.

TIP: Cooking the pork in batches over a high heat helps keep it tender.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through. In a small bowl, combine the mayonnaise and reserved pineapple juice.

6

Bring everything to the table to serve. Top the tortillas with some cos lettuce, smokey pork and charred pineapple and cucumber salsa. Drizzle over the pineapple mayo.

TIP: Serve the kids' salsa on the side if they prefer!