Korean Pork Tacos
with Napa Cabbage, Bell Pepper Slaw & Sesame Mayo
Cooking time
20 minutes
Servings
2 / 4
Calories
1189 /serving
Tonight’s meal is all about combining awesome features from two distinctly different cuisines. These tacos - the base of so many fantastic Mexican dishes - are filled with ground pork and napa cabbage, both seasoned with a complex blend of Korean cuisine inspired spices. All you need is a homemade sesame mayonnaise and some crisp Boston lettuce leaves to finish and you get a happy mix of flavours worthy of the best international taco night!
We will send you:
- 285g Ground pork
- 1 Orange or red bell pepper
- 1 Boston lettuce
- 60g Diced onions
- 240g Shredded Napa cabbage
- 45ml Soy sauce reduced in sodium
- 60ml Mayonnaise
- 15ml Sesame oil
- 12g Brown sugar
- 8 Wheat tortillas
- 12.5g Korean spice blend (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, black pepper, ginger)
You will need:
Large pan
Oil
Salt & pepper
Total Fat
80 g
Saturated Fat
17 g
Sodium
2620 mg
Total Carbs
74 g
Sugars
12 g
Protein
40 g
Fibres
6 g
Preparation
Cook the pork
In a large pan, heat a drizzle of oil on medium. Add the onion and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the ground pork; season with ½ the spice blend and S&P. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned and cooked through. Transfer to a bowl. Set aside in a warm spot and wipe out and reserve the pan.
Prepare the slaw
While the pork cooks, core and thinly slice the bell pepper. In a large bowl, combine the bell peppers, cabbage, soy sauce, sugar, remaining spice blend and 2 tbsp of oil; season with S&P to taste. Toss to thoroughly combine.
Prepare the mayo & heat the tortillas
In a small bowl, combine the mayo and sesame oil; season with S&P to taste. Heat the reserved pan on medium. Working one or two at a time (so that they do not overlap), toast the tortillas, 30 seconds to 1 minute per side, until lightly browned.
Plate your dish
Spread the sesame mayo on the warmed tortillas and top with the lettuce (separating the leaves before adding), ground pork and slaw. Serve the remaining slaw on the side. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
