52 Pork fusion taco Paul Robinson

Pork fusion taco

prep: 15 minutes marinate: 2 hours cook: 10 minutes
4 people

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!