Skip to the beginning of the images gallery

Caramelised pork taco

Name: Caramelised pork taco
Cook time: 20 min
Yield: 4

with Asian slaw, avocado crema and mint and pineapple salsa

Ready in around 20 mins

RECIPE FACT:

Pineapples take about 18-20 months to become ready to harvest.

Nutritional Info:

Energy: 3565kj (839Kcal)
Protein: 42g
Carbohydrate: 103g
Fat: 31g
Contains: Gluten, Soy, Milk, Fish

Serving Amount:

Serves 4 people

Cooking Instructions:

1. TO MAKE THE SLAW:

Finely slice the spring onion on the diagonal. Heat a drizzle of oil in a non-stick frying pan over a medium-high heat. When the pan is hot add the sweetcorn and cook for 2-3 mins. Remove from the pan and place into a serving bowl with the spring onion and Asian slaw, wipe out and reserve the pan. Drizzle slaw with olive oil and season with salt and pepper and toss before serving.
2. TO MAKE THE PINEAPPLE SALSA:

Remove the leaves from the mint, discarding the stalk then roughly chop the leaves. Drain any excess liquid from the pineapple salsa and place into a small serving bowl. Add the chopped mint and stir into the pineapple to combine.
3. TO COOK THE PORK:

Heat a drizzle of oil in the reserved frying pan over a medium-high heat. Once hot, add the premium pork mince and cook for 4-5 mins breaking any large bits with a wooden spoon. Add the caramel sauce and cook for 1-2 mins until evaporated then season with salt and pepper.
4. TO WARM THE TACOS:

Microwave option (preferred): Place the soft tacos on a plate and microwave on high (750w) for 30–40 secs. Oven option: Preheat oven to 160°C (fan bake). Wrap the soft tacos in tinfoil and place in the oven for 4-5 mins. Fry pan method: Heat a non-stick frying pan over a medium high heat. When the pan is hot heat each taco for 20-30 secs each side.
TO SERVE:

Spread some avocado crema onto each taco. Top with a spoonful of slaw and the caramelised pork. Then a spoon of mint & pineapple salsa and a sprinkle of spring onion and toasted pumpkin seeds.