Bulgogi Pork and Pepper Tacos

Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the red onion, then pop half into a medium bowl.
Add the rice vinegar, sugar for the pickle (see ingredients for amount) and a pinch of salt. Mix together, then set aside your pickled red onion.

Heat a large frying pan on high heat (no oil).
Once hot, add the pork mince and cook until browned, 2-3 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the pepper and remaining onion, then cook until softened, stirring occasionally, 4-5 mins.

Once the veg has softened and the pork is cooked through, add the garlic to the pan. Stir and cook until fragrant, 1 min.
Stir in the bulgogi sauce and heat through gently until piping hot, then remove from the heat. IMPORTANT: The pork is cooked when no longer pink in the middle.

When the chips are almost ready, pop the tortillas onto a baking tray and into the oven to warm through, 1-2 mins.
Pop the mayo (see ingredients for amount) into a small bowl and mix in half the sesame seeds. Set aside.