topBanner
Vietnamese-Style Pork Tacos

Vietnamese-Style Pork Tacos

with Lemon Aioli & Crispy Shallots

Read more

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!

Allergens:EggsSoyGluten

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

Total Time20 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 clove

garlic

½ unit

brown onion

½ head

cos lettuce

1 unit

pear

½ unit

lemon

½ unit

long green chilli

½ unit

carrot

1 packet

garlic aioli

(ContainsEggs)

1 packet

pork mince

½ packet

kecap manis

(ContainsSoy)

8 unit

mini flour tortillas

(ContainsGluten)

1 packet

crispy shallots

Not included in your delivery

olive oil

1 tbs

soy sauce

(ContainsSoy, Gluten)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3770 kJ
Fat38.8 g
of which saturates8.4 g
Carbohydrate89.8 g
of which sugars28.2 g
Dietary Fibre0 g
Protein42.3 g
Cholesterol0 mg
Sodium1570 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

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.

2

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.

3

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.

4

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.

5

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.

6

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).