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.
Ingredients
Pickled Coleslaw
125g carrots, julienned or sliced thinly
100g daikon, julienned or sliced thinly
60ml white wine vinegar
1 tablespoon honey
Pork and Glaze
1 tablespoon vegetable oil
600g thin cut pork chops, sliced
1 teaspoon Sriracha sauce
2 tablespoons honey
1 teaspoon white wine vinegar
Sriracha Mayonnaise
125g mayonnaise
2 teaspoons Sriracha sauce
Tortillas and Toppings
1 pack (326g) Old El Paso™ Super Soft Regular Flour Tortillas, heated to pack instructions
1 large handful of fresh coriander, leaves picked
1/4 cucumber, sliced thinly
Instructions
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 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.
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.
Expert Tips
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.
