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Quick Japanese Pork Tacos with Cabbage Slaw
Asian

Quick Japanese Pork Tacos with Cabbage Slaw

Ground pork tossed with a hoisin-soy glaze, leek, and ginger, wrapped in warm flour tortillas with a crisp cabbage-carrot slaw. Finished with a swipe of lime-mayo and fresh jalapeno.

Total
15 min
Prep
5 min
Cook
10 min
Serves
4
  • quick

Ingredients

For 4 servings

  • ground pork16 oz
  • flour tortillas16 piece
  • white cabbage7½ oz
  • carrot2 piece
  • leek1 piece
  • lime2 piece
  • jalapeno2 piece
  • garlic2 clove
  • fresh ginger4 tsp
  • soy sauce4 tbsp
  • hoisin sauce1¼ tbsp
  • rice vinegar4 tsp
  • brown sugar2 tsp
  • mayonnaise8 tbsp
  • toasted sesame oil2 tsp
  • olive oil4 tbsp
  • salt1 tsp
  • black pepper½ tsp

You'll need

skillet · bowl

Method

  1. Preheat the oven to 425 F if you are warming tortillas in it.

    5 min · bake

  2. Grate the ginger, mince the garlic, and finely chop the jalapeno.

    4 min · prep

  3. Grate the carrot and slice the leek, rinsing it if it looks gritty.

    4 min · prep

  4. Brown the pork with the leek and salt until no pink remains.

    6 min · saute

  5. Toss the cabbage and carrot with oil, lime, salt and pepper.

    3 min · prep

  6. Add the garlic and ginger to the pork and saute until fragrant.

    2 min · saute

  7. Pour in soy, hoisin, vinegar and sugar, and stir into a glaze.

    2 min · saute

  8. Warm the tortillas in foil, or under a damp towel in the microwave.

    5 min · bake

  9. Stir the sesame oil and a squeeze of lime into the mayonnaise.

    2 min · prep

  10. Smear the tortillas, then fill with slaw, pork and a little jalapeno.

    3 min · rest

Serving suggestion

A cold beer or iced green tea rounds it out. If you have kimchi or pickled onions in the fridge, they're a great side.

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