Vietnamese-Style Pork Tacos
with Lemon 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.
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
2 clove
garlic
½ unit
onion
½ head
cos lettuce
1 unit
pear
½ unit
lemon
½ unit
Fresh Chilli
½ unit
carrot
1 packet
garlic aioli
(Contains Egg, Soy; )
1 packet
pork mince
½ packet
kecap manis
(Contains Soy; )
8 unit
Mini Flour Tortillas
(Contains Gluten(Wheat); )
1 packet
Crispy Shallots
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains Gluten, Soy; )
Nutrition Values
Utensils
Cooking Steps
Finely grate the garlic (or use a garlic press). Finely chop the brown onion (see ingredients list). Shred the cos lettuce (see ingredients list). Thinly slice the pear (unpeeled). Zest the lemon to get a pinch, then juice to get 1 tsp for 2 people / 2 tsp for 4 people. Thinly slice the long green chilli (see ingredients list), if using. Grate the carrot (see ingredients list), unpeeled.
In a small bowl, combine the garlic aioli and lemon juice. Season with salt and pepper. Mix well and set aside. TIP: Taste and add more lemon juice depending on your taste.
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 cook the pork mince, breaking up with a spoon, until just browned, 3-4 minutes. Remove the pan from the heat, then add the kecap manis (see ingredients list), soy sauce and lemon zest and stir until just combined, 1 minute. Season to taste.
Heat the mini flour tortillas in a sandwich press or on a plate in the microwave for 10 second bursts, until warmed through.
Bring everything to the table to serve. Spread a thin layer of the lemon aioli over a tortilla. Top with a helping of cos lettuce, some pear and Vietnamese-style pork. Sprinkle with the crispy shallots and chilli (if using).