Korean-Style Pork Tacos

Slice pork into 2cm strips. Crush garlic. Place pork and garlic in a bowl with vegetable oil, season with salt and mix to combine. Set aside to marinate for 10 minutes.

Thinly slice the cabbage, carrot and cucumber.

Place rice wine vinegar and sesame oil in a bowl with carrot and cucumber and a pinch of salt. Set aside to pickle.

Heat a non-stick frypan over medium heat. Add pork and cook, in batches if necessary, for 4–5 minutes or until slightly caramelised and cooked through.

Add cabbage to pan and cook, stirring occasionally, for 10 minutes or until wilted. Add chilli bean paste and sesame seeds and stir to combine.

Warm tortillas in a dry frypan for 1 minute each side and keep warm in a clean tea towel. Carefully separate lettuce leaves. Fill tortillas with carrot and cucumber pickle, lettuce leaves, pork and cabbage and mayonnaise.