Teriyaki Pork Tacos
with Pickled Cucumber & Slaw
Sweet and savoury pork is the star of this crowd-pleasing meal. Easy and satisfying, the tacos come together in a snap, with lots of veggies for everyone to build their own and join in the fun!
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Brown Onion
1
carrot
1 packet
teriyaki sauce
(Contains: Sesame, Soy; )
1
cucumber
1 packet
pork mince
1 bag
Shredded Cabbage Mix
1 packet
mayonnaise
(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
6
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Crispy Shallots
2 clove
garlic
Not included in your delivery
1
olive oil
½ tbs
rice wine vinegar (for the sauce)
1 tbs
brown sugar
¼ cup
rice wine vinegar (for the pickle)
Nutrition Values
Utensils
Cooking Steps
• Finely chop onion and garlic. Grate the carrot. • In a small bowl, combine teriyaki sauce, rice wine vinegar (for the sauce) and the brown sugar. Season with pepper. Set aside. • Thinly slice cucumber into rounds. • In a medium bowl, combine rice wine vinegar (for the pickle) 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: Take the lead by combining the ingredients for the teriyaki mixture!
• 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 mixture and cook, stirring, until the sauce is slightly reduced, 1 minute. Remove from heat.
• In a large bowl, combine shredded cabbage mix, carrot, a splash of pickling liquid and a drizzle of olive oil. • Heat mini flour tortillas on a plate in the microwave for 10 second bursts, until warmed through.
Little cooks: Take the lead by combining the slaw!
• Drain pickled cucumber. • Top each tortilla with slaw, teriyaki pork and pickled cucumber. • Sprinkle with crispy shallots and drizzle with mayonnaise. Enjoy!
