Vietnamese-Style Pork Tacos
with Pear, Aioli & Crispy Shallots
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
garlic
½
onion
½ head
cos lettuce
1
pear
½
carrot
1 packet
garlic aioli
(Contains: Eggs, Soy; )
1 packet
pork mince
½ packet
kecap manis
(Contains: Soy; )
8
Mini Flour Tortillas
(Contains: Gluten(Wheat); )
½
Fresh Chilli
1 sachet
Crispy Shallots
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Soy, Gluten; )
Nutrition Values
Utensils
Cooking Steps
Finely grate the garlic. Finely chop the brown onion (see ingredients). Shred the cos lettuce (see ingredients). Thinly slice the pear. Grate the carrot (see ingredients).
In a small bowl, add the garlic aioli and season with salt and pepper. Set aside.
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 add the pork mince and cook, breaking it up with a spoon, until just browned, 3-4 minutes. Remove the pan from the heat, then add the kecap manis (see ingredients) and soy sauce and stir until just combined, 1 minute. Season to taste.
Microwave the mini flour tortillas on a plate in 10 second bursts until warmed through.
Thinly slice the long green chilli (if using). Bring everything to the table to serve. Spread a thin layer of the aioli over a tortilla. Top with a helping of cos lettuce, some pear and Vietnamese-style pork. Sprinkle with the crispy shallots and chilli.
