Vietnamese-Style Pork & Pear Tacos

Name: Vietnamese-Style Pork & Pear Tacos with Lemony Aioli
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: olive oil; 2 clove garlic; ½ salad leaves; 1 pear; ½ Fresh Chilli; 1 carrot; ½ lemon; 1 packet pork mince; ½ tbs soy sauce; 37.5 g hoisin sauce; 50 g garlic aioli; 8 Mini Flour Tortillas; 1 bunch herbs

with Lemony Aioli

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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!

Keep an eye out...Due to sourcing challenges over the Christmas period, some of the fresh ingredients you receive may be different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Kid Friendly

Allergens:

Gluten

•Soy

•Eggs

•Gluten(Wheat)

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

salad leaves

pear

Fresh Chilli

carrot

lemon

1 packet

pork mince

37.5 g

hoisin sauce

(Contains: Soy; May be present: Eggs, Fish, Milk, Cashew, Almond, Sesame. )

50 g

garlic aioli

(Contains: Soy, Eggs; )

Mini Flour Tortillas

(Contains: Gluten(Wheat); )

1 bunch

herbs

Not included in your delivery

olive oil

½ tbs

soy sauce

(Contains: Gluten, Soy; )

Nutrition Values

/ per serving

Energy (kJ)3713 kJ

Fat43.9 g

of which saturates12.7 g

Carbohydrate76.3 g

of which sugars23.3 g

Protein42.3 g

Sodium1459 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

Cooking Steps

Finely chop the garlic. Shred the salad leaves (see ingredients). Thinly slice the pear. Grate the carrot (unpeeled). Slice the lemon into wedges.

In a large frying pan, heat a drizzle of olive oil over a high heat. When the oil is hot, cook the pork mince, breaking it up with a spoon, until just browned, 4-5 minutes.

Add the garlic and another drizzle of olive oil to the pork and cook until fragrant, 1 minute. Add the soy sauce and hoisin sauce (see ingredients) and cook until combined, 1 minute.

While the pork is cooking, combine the garlic aioli and a squeeze lemon juice in a small bowl. Season with salt and pepper. Mix well and set aside.

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

Thinly slice the long green chilli (if using). Roughly chop the herbs. Bring everything to the table to serve. Spread a thin layer of lemon aioli over the tortillas. Top with some salad leaves, carrot, pear, chilli and Vietnamese pork. Garnish with the herbs. Serve with any remaining lemon wedges.