1-inch piece of ginger, grated (or 2 teaspoons ginger paste)
2 tablespoons light soy sauce
1 tablespoon sesame oil
2 teaspoons fish sauce
1/2 tsp Chinese five spice
1/2 tsp white pepper
For the red cabbage Asian slaw:
1/4 red cabbage, thinly sliced
1 red onion, thinly sliced
Juice of 1 lime
1 tablespoon sesame oil
1 teaspoon soy sauce
1 teaspoon hot honey (optional, for sweetness)
Handful coriander, roughly chopped
For serving:
12 mini tortillas
Olive oil for cooking
Sriracha or sweet chilli sauce
Sesame seeds
Instructions:
1. In a large bowl, mix the scallions, coriander (reserve a small amount for garnish), ground pork, garlic, ginger, soy sauce, sesame oil, fish sauce, black vinegar, and a dash of black pepper. Combine thoroughly until evenly mixed. Cover and set aside.
2. Combine the red cabbage and red onion with lime juice, sesame oil, soy sauce, coriander, and honey in a bowl. Toss well to coat evenly. Set aside to allow the flavors to meld.
3. Heat a large frying pan over medium-high heat and add a drizzle of olive oil. Spoon a thin layer of the pork mixture onto one side of each tortilla. Place the tortillas pork-side down into the skillet, pressing gently with a spatula to flatten. Cook for about 4 minutes until the pork is golden and cooked through. Flip and cook the other side of the tortilla briefly to crisp it up. Repeat with the remaining tortillas.
4. Top each cooked taco with a spoonful of the red cabbage slaw, and a sprinkle of sesame seeds. Drizzle with sriracha or chilli sauce for an extra kick. Garnish with the reserved coriander and scallions. Serve immediately, with extra sauce on the side.
