Bulgogi Pork 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. Pop half the onion into a medium bowl and add the rice vinegar, sugar for the pickle (see ingredients for amount) and a pinch of salt. Mix together, then set aside.

Heat a large frying pan on medium heat (no oil). Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Once toasted, divide them between 2 small bowls. Set one bowl aside. Add the mayo to the other sesame seed bowl and season with salt and pepper, then stir to combine and set aside.

Pop your (now empty) pan back on high heat with a drizzle of oil. Once the oil is 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 to the pork and cook, stirring occasionally, for 4-5 mins more.

When 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.