Thai Style Spiced Pork Tacos

Name: Thai Style Spiced Pork Tacos with Bell Pepper and Baby Gem Lettuce
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 1 unit(s) Bell Pepper; 1 unit(s) Baby Gem Lettuce; 1 unit(s) Onion; 240 grams British Pork Mince; 1 sachet(s) Thai Style Spice Mix; 15 grams Ginger, Garlic & Lemongrass Puree; 20 milliliter(s) Ketjap Manis; 6 unit(s) Plain Taco Tortillas; 25 milliliter(s) Water for the Pork; 3 tbsp Mayonnaise

with Bell Pepper and Baby Gem Lettuce

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Perfect for a midweek meal, these Thai Style Spiced Pork Tacos can be on your table in less than 25 minutes. Pile your tortillas with baby gem, roasted pepper and sticky Thai spiced pork.

Allergens:

Soya

•Wheat

•Cereals containing gluten

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

1 unit(s)

Bell Pepper

1 unit(s)

Baby Gem Lettuce

1 unit(s)

Onion

240 grams

British Pork Mince

1 sachet(s)

Thai Style Spice Mix

15 grams

Ginger, Garlic & Lemongrass Puree

20 milliliter(s)

Ketjap Manis

(Contains: Soya)

6 unit(s)

Plain Taco Tortillas

(Contains: Wheat, Cereals containing gluten)

Not included in your delivery

25 milliliter(s)

Water for the Pork

3 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3460 kJ

Energy (kcal)827 kcal

Fat44.9 g

of which saturates12.5 g

Carbohydrate71.9 g

of which sugars18.9 g

Dietary Fibre9.3 g

Protein32.6 g

Salt2.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Pan

Instructions

a) If you don't have a microwave, heat your oven to 220°C/200°C fan/gas mark 7 for the tortillas.

b) Halve the bell pepper and discard the core and seeds. Slice into thin strips and pop onto a baking tray.

c) Drizzle with oil, season with salt and pepper, then toss to coat.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins.

a) Meanwhile, trim the baby gem, halve lengthways, then thinly slice.

b) Halve, peel and thinly slice the onion.

a) When the sliced pepper is halfway through cooking, heat a large frying pan on medium-high heat (no oil).

b) Once hot, add the pork mince and onion. Fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.

c) Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. It's cooked when no longer pink in the middle.

a) Once the mince is cooked, add the Thai style spice mix (add less if you'd prefer things milder) and the ginger, garlic & lemongrass puree. Stir-fry for 30 secs.

b) Pour in the ketjap manis and water for the pork (see pantry for amount).

c) Stir together until slightly thickened and nicely glazed, 1-2 min, then remove from the heat.

a) A couple of mins before you're ready to serve, pile the tortillas onto a plate. Heat them through in the microwave, 850W: 50 secs / 750W: 1 min, until warm and soft.

b) If you're using the oven, lay the tortillas onto a baking tray and place on the middle shelf to warm through, 1-2 mins.

a) When ready, transfer the tortillas to your plates and spread the mayo over each one (see pantry for amount).

b) Top with the glazed pork, roasted pepper and baby gem - as much as you'd like. TIP: Tacos are best enjoyed eaten by hand - tuck in the ends of the tortillas and get stuck in!