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!
Unfortunately, this week's red chilli was in short supply, so we've replaced it with green chilli. Don't worry, the recipe will be just as delicious!
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
/ Serving 4 people
/ Serving 4 people
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. Roughly chop the coriander. Shred the cos lettuce leaves. Trim the green beans, then slice into thirds. Zest the lime to get a generous pinch, then juice to get 2 tsp. Thinly slice the long green chilli (if using). Grate the carrot (unpeeled).
In a small bowl combine the garlic aioli and lime juice. Season with salt and pepper. Mix well to combine and set aside.
TIP: Taste and add more lime juice, if you'd prefer. TIP: Leave some aioli plain for the kids if you like!
Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, add the onion, carrot and a pinch of salt and cook, stirring, until slightly softened, 4-5 minutes. Add the garlic and cook until fragrant, 1 minute.
Increase the heat of the pan to high, then add the pork mince and cook, breaking up with a spoon, until just browned, 3-4 minutes. Remove the pan from the heat and add the kecap manis, soy sauce and lime zest and stir until just combined, 1 minute. Season to taste with salt and pepper.
Heat the mini flour tortillas in a sandwich press or microwave on a plate for 10 second bursts, until warmed through.
Bring everything to the table to serve. Spread a thin layer of lime aioli over a tortilla. Top with some cos lettuce, cucumber and the Vietnamesestyle pork. Sprinkle with the crispy shallots. Top the adults' portions with the coriander and chilli (if using).