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!
Always refer to the product label for the most accurate ingredient and allergen information.
long green chilli
mini flour tortillas(ContainsGluten)
soy sauce(ContainsSoy, Gluten)
Finely grate the garlic (or use a garlic press). Finely chop the brown onion (see ingredients list). Shred the cos lettuce (see ingredients list). Thinly slice the pear (unpeeled). Zest the lemon to get a pinch, then juice to get 1 tsp for 2 people / 2 tsp for 4 people. Thinly slice the long green chilli (see ingredients list), if using. Grate the carrot (see ingredients list), unpeeled.
In a small bowl, combine the garlic aioli and lemon juice. Season with salt and pepper. Mix well and set aside. TIP: Taste and add more lemon juice depending on your taste.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the onion and carrot. Season with salt and cook, stirring until softened slightly, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute.
Increase the heat to high, then cook the pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Remove the pan from the heat, then add the kecap manis (see ingredients list), soy sauce and lemon zest and stir until just combined, 1 minute. Season to taste.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Spread a thin layer of the lemon aioli over a tortilla. Top with a helping of cos lettuce, some pear and Vietnamese-style pork. Sprinkle with the crispy shallots and chilli (if using).