Banh Mi Pork Tacos

Name: Banh Mi Pork Tacos
Cook time: 1 h 60 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: 125 g carrots, julienned or sliced thinly; 100 g daikon, julienned or sliced thinly; 60 ml white wine vinegar; 1 tablespoon honey; 1 tablespoon vegetable oil; 600 g thin cut pork chops, sliced; 1 teaspoon Sriracha sauce; 2 tablespoons honey; 1 teaspoon white wine vinegar; 125 g mayonnaise; 2 teaspoons Sriracha sauce; 1 pack (326 g) Old El Paso™ Super Soft Regular Flour Tortillas, heated to pack instructions; 1 large handful of coriander, leaves picked; 1/4 cucumber, sliced thinly

These Vietnamese inspired tortillas are quick and easy to make. The fresh taste of the coleslaw pairs beautifully with the caramelised pork and creamy spiced mayonnaise.

Total Time 1 Hours

Servings 4

Spice Level Mild

Ingredients 14

Ingredient List

Pickled Coleslaw

125 g carrots, julienned or sliced thinly
100 g daikon, julienned or sliced thinly
60 ml white wine vinegar
1 tablespoon honey

Pork and Glaze

1 tablespoon vegetable oil
600 g thin cut pork chops, sliced
1 teaspoon Sriracha sauce
2 tablespoons honey
1 teaspoon white wine vinegar

Sriracha Mayonnaise

125 g mayonnaise
2 teaspoons Sriracha sauce

Tortillas and Toppings

1 pack (326 g) Old El Paso™ Super Soft Regular Flour Tortillas, heated to pack instructions
1 large handful of coriander, leaves picked
1/4 cucumber, sliced thinly

Preparation

Mix the coleslaw ingredients together in a medium bowl and leave to marinade for 1 hour. Drain.
Season the pork slices with salt and pepper. Heat the oil in a large frying pan, over a medium/high heat, and cook the pork for 7 to 8 minutes, until caramelised. Add in the Sriracha sauce, honey and vinegar and cook for 5 minutes, until the sauce has caramelised on the outside of the pork.
Mix the Sriracha and mayonnaise together in a small bowl.
Divide the pork between the tortillas, top with the drained coleslaw, mayonnaise, chillies, coriander and cucumber.