Vietnamese-Style Pork Tacos
with Radish, 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!
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2 clove
garlic
½
brown onion
½ head
cos lettuce
2
radish
½
carrot
1 packet
garlic aioli
(ContainsEggs)1 packet
pork mince
½ packet
kecap manis
(ContainsSoy)8
mini flour tortillas
(ContainsGluten)½
long green chilli
1 packet
crispy shallots
Not included in your delivery
olive oil
1 tbs
soy sauce
(ContainsSoy, Gluten)
Finely chop the garlic. Finely chop the brown onion (see ingredients). Shred the cos lettuce (see ingredients). Thinly slice the radish. Grate the carrot (see ingredients).
In a small bowl, add the garlic aioli and season with salt and pepper. Stir to combine. 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, then 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 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 for 10 second bursts, until warmed through.
Thinly slice the long green chilli (if using). Spread a thin layer of aioli over the tortillas. Top with some cos lettuce, radish and Vietnamese-style pork. Sprinkle with the crispy shallots and chilli to serve.