Pork fusion taco
Ingredients
for the pork
4 pork loin medallions, cut into thin strips
1 tsp wasabi paste
40g ginger, peeled and grated zest of 2 limes
1 tbsp light soy sauce
1 tbsp olive oil
for the slaw
20g miso paste
90g crème fraiche
150g mangetout, finely sliced
150g edamame soya beans, cooked
1 large carrot, grated
juice of 1 lime
sea salt & black pepper
for the sauce
100g sriracha sauce
3 limes, juice and zest
1 tbsp dark soy sauce
20g yuzu juice
to serve
8 soft taco shells
100g radish, grated
Method
To marinate the pork, mix the pork strips, wasabi paste, grated ginger, lime zest, soy sauce and olive oil together then cover with cling film and refrigerate for 2 hours.
To cook the pork, when marinated, heat a frying pan over a high heat until smoking, then add the pork. Cook until caramelised, tossing the pork in the pan – the strips should take 4-5 minutes to cook through. Remove from the heat.
For the slaw, in a bowl mix the miso paste and crème fraiche together until well mixed. Add the sliced mangetout, edamame beans, carrot, lime juice, season with a pinch of salt and freshly cracked black pepper and mix together.
For the sauce, mix all the ingredients together in a bowl.
To serve, pre-heat the oven to 180°C/350°F/gas mark 4. Wrap the soft tacos in tin foil and place in the oven for 5 minutes while cooking the pork. Place all the ingredients in the middle of the table in bowls – take a taco and place in some slaw, pork strips, radish and drizzle with sauce, roll up the taco and eat!