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Banh Mi Pork Tacos

These Vietnamese inspired tortillas are quick and easy to make. The fresh taste of the coleslaw pairs beautifully with the caramelized pork and creamy spiced mayonnaise.
  • 1 Hour Total Time
  • Mild Spice Level
  • 4 Servings
  • 14 Ingredients

Ingredients

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 
 

Instructions

1. Mix the coleslaw ingredients together in a medium bowl and leave to marinade for 1 hour. Drain. 
2. 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 caramelized. Add in the Sriracha sauce, honey and vinegar and cook for 5 minutes, until the sauce has caramelized on the outside of the pork. 
3. Mix the Sriracha and mayonnaise together in a small bowl. 
4. Divide the pork between the tortillas, top with the drained coleslaw, mayonnaise, chillies, coriander and cucumber.

Pack in another punch of flavour with a drizzle of hoisin sauce.

If you can’t get hold of daikon you can use regular radish, thinly sliced.