Japanese Pork Tacos & Pickled Onion
with Crispy Shallots
Tender pork strips get an aromatic boost in these speedy tacos inspired by Japanese flavours. With a crisp slaw, creamy aioli and lightly pickled onion to bring it all together, these are a fusion of some of the tastiest flavours around!
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
Ingredients
½ unit
onion
1 unit
cucumber
1 unit
pear
1 knob
ginger
2 clove
garlic
1 packet
pork loin steaks
1 packet
Japanese Dressing
(Contains Sesame, Soy, Gluten(Wheat); May be present Egg, Fish. )
1 bag
slaw mix
8 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
¼ cup
vinegar (rice wine or white wine)
¼ cup
water
2 tbs
soy sauce
(Contains Gluten, Soy; )
1 tbs
honey
Nutrition Values
Utensils
Cooking Steps
Thinly slice the red onion (see ingredients list). In a small bowl, combine the rice wine vinegar, water and a good pinch of sugar and salt. Scrunch the red onion in your hands, then add to the pickling liquid and stir to coat. Set aside until serving.
Thinly slice the cucumber into batons. Thinly slice the pear into matchsticks. Finely grate the ginger. Finely grate the garlic (or use a garlic press). In a medium bowl, combine the ginger, garlic, soy sauce and honey. Slice the pork loin steaks into 1cm-thick strips. Add the pork to the soy mixture and toss to coat.
In a medium bowl, combine the Japanese dressing, pear and slaw mix and toss to coat.
In a large frying pan, heat a drizzle of olive oil over a high heat. Add 1/2 the pork, shaking off any excess marinade, and cook, tossing, until browned, 1-2 minutes. Transfer to a plate. Repeat with the remaining pork.
TIP: Cooking the pork without any excess marinade helps keep it tender without stewing the meat.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Drain the pickling liquid from the onion. Bring everything to the table to serve. Spread a layer of garlic aioli over a tortilla and top with the Japanese slaw, pork strips, cucumber and pickled onion. Sprinkle over the crispy shallots.