Thai-Spiced Pork Tacos with Tangy Rainbow Slaw for Dinner
with a Sweet Chilli Pork Bowl for Lunch
- Sesame
- Milk
- Gluten
- Soy
- Gluten(Wheat)
- Eggs
- Milk
- Soy
- Gluten
- Peanuts
- Traces of Tree Nuts
- May contain traces of allergens
Cook once, with a twist for lunch. Cook an amazing dinner as usual then put a new twist on the recipe to create something different for lunch the next day! Enjoy pork tacos with rainbow slaw, pickled onion and cucumber for dinner, then follow it up with a super-tasty pork and rice bowl for lunch. Extra delicious! *The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 2220kJ Energy, 14.9g Fat, 5.4g Saturated Fat, 66.7g Carbohydrate, 22.4g Sugars, 28.4g Protein, 953mg Sodium.*
Ingredients
½ unit
onion
1 unit
carrot
1 bag
coriander
3 clove
garlic
1 knob
ginger
1 unit
cucumber
1 bag
Shredded Cabbage Mix
1 sachet
black sesame seeds
(Contains: Sesame; May be present: Milk, Soy, Gluten, Peanuts, Tree Nuts)
1 unit
lime
1 packet
pork mince
1 sachet
Thai Seven Spice Blend
(Contains: Milk; )
3 tub
sweet chilli sauce
6 unit
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
1 packet
Coconut Sweet Chilli Mayonnaise
(Contains: Eggs; )
1 tin
sweetcorn
1 bag
snow peas
1 packet
Crispy Shallots
1 packet
Microwavable Basmati Rice
Not included in your delivery
olive oil
½ cup
rice wine vinegar
2 tsp
soy sauce
(Contains: Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar and a good pinch of sugar and salt. Scrunch the red onion in your hands, add to the pickling liquid and add enough water to cover. Stir to coat. Set aside until serving. Grate the carrot (unpeeled). Roughly chop the coriander. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Cut the cucumber in half lengthways, then slice into thin batons.
TIP: You can thinly slice the cucumber into half-moons if you prefer.
In a medium bowl, place the carrot, coriander, shredded cabbage mix and black sesame seeds. Cut the lime into wedges (reserve 2 lime wedges for lunch). Add a good squeeze of lime juice to the slaw and season with salt and pepper. Toss to coat and set aside.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add the pork mince and cook, breaking up with a spoon, until just browned, 4-5 minutes.
Add the garlic and ginger to the pork and cook, tossing, until fragrant, 1 minute. Add the Thai seven spice blend (see ingredients list) and soy sauce and stir through. Cook until well combined, 1-2 minutes. Reserve the small packets of sweet chilli sauce for lunch, and add the remaining sweet chilli sauce to the pork. Stir to combine. Set aside two portions of the pork for your lunch.
Heat the mini flour tortillas in a sandwich press, or on a plate in the microwave for 10 second bursts, until warmed through. Drain the pickled onion. Take everything to the table to serve. Build your tacos by spreading a layer of the coconut sweet chilli mayonnaise over a tortilla. Top with the slaw, cucumber, Thai-spiced pork and pickled onion.
When you're ready to pack your lunch, drain the sweetcorn. Trim the snow peas and thinly slice lengthways. In a medium bowl, combine the sweetcorn, snow peas, crispy shallots, microwavable basmati rice and reserved Thai-spiced pork. Divide between two microwave-safe containers. Add the reserved lime wedges and reserved sweet chilli sauce packets. Refrigerate. At lunchtime, remove the lime and sweet chilli sauce. Microwave the Thai-spiced pork bowl until piping hot, 2-3 minutes. Stir through the sweet chilli sauce and add lime juice to taste.
