Pork smash tacos

1. 1

   Place the pork mince in a bowl with the garlic granules, coriander stalks, ginger, soy, fish sauce and rice wine vinegar. Use clean hands to knead all the ingredients together until well combined.

2. 2

   Divide the pork mixture into 12 equal portions and place one portion on top of each tortilla. Use the back of a spoon to spread the pork mixture to the edge of the tacos and heat 1 tablespoon of the sesame oil in a large frying pan over a medium heat ready for frying.

3. 3

   Take a taco and place meat-side down in the hot oil and fry for 3-4 minutes until browned. Carefully flip the taco using a spatula and fry for a further 2 minutes to toast on the reverse. Cook the rest of the tacos in batches and add the remaining oil as needed. Place the cooked tacos in a very low oven to keep warm.

4. 4

   When ready to serve, place the tacos on a platter and sprinkle with the reserved coriander leaves. Serve the cucumber, spring onion, chilli oil, crispy onions and sesame seeds in bowls to top your tacos as desired.

1 serving ≈ 340 g

Nutrition values are estimates. - means data is unavailable.