Korean-Style Pork Tacos
This K-Mex mash-up enlivens taco night with a hint of spice. Pan-fried pork and chilli-laced cabbage make for a delicious filling to tortillas topped with quick and crisp pickled vegetables for a fresh finish.
Recipe
1
Marinate Pork
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. While the pork is marinating, continue with step 2.
2
Prepare Vegetables
Thinly slice the cabbage. Halve both carrot and cucumber lengthways and slice into half moons.
3
Pickle Vegetables
Place rice wine vinegar and sesame oil in a bowl with carrot and cucumber and a pinch of salt. Toss to combine and set aside to lightly pickle.
4
Cook Pork
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.
5
Add Cabbage
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.
6
Plate Up
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.