Asian-Inspired Pork Tacos

Tue, 25 August 2026

Serves 4 

Taco & Pork Marinade 

• 500g lean pork mince 

• 2 tbsp teriyaki sauce 

• ½ tsp Chinese five spice 

• 2 garlic cloves, grated 

• 1 tsp fresh ginger, grated 

• ½ small onion, finely grated 

• ¼ tsp onion salt 

Glaze 

• 1 tbsp honey 

• 1 tbsp sweet chilli sauce 

• Juice of 1 lime 

• 10 soft small tortillas or taco shells 

The Crema 

• 100g sour cream 

• ¼ cup coriander leaves 

• Juice of ½ lime 

• Pinch of salt 

The Garnish 

• 1 carrot, julienned 

• ½ cucumber, julienned 

• 4 radishes, thinly sliced 

• 2 cups Chinese leaf, shredded 

• ¼ red onion, thinly sliced 

• 1 red chilli, thinly sliced 

• 2 spring onions, sliced 

• ¼ cup coriander leaves 

• ¼ cup mint leaves 

Method 

1. Marinate the pork —Mix the pork mince with teriyaki, five spice, garlic, ginger, gratedonion and onion salt. Cover and marinate for at least 20 minutes, or up to a few hours in the fridge. 
2. Make the glaze —Whisk together honey, sweet chillisauce and lime juice. Set aside. 
3. Make the crema —Finely chop the coriander and stir through the sour cream with lime juice and a pinch of salt. Chill until ready to serve.
4. Prep the garnish —Toss the carrot, cucumber, radish, Chineseleaf and red onion together for the slaw. Set aside the chilli, spring onion, coriander and mint for topping. 
5. Cook the pork —Heat a large pan or wok over medium-high heat. Cook the marinated pork mince, breaking it up, for 6–8 minutes until browned and cooked through.
6. Glaze it —Pour the glaze over the cooked pork and toss for 1–2 minutes until sticky and well coated.
7. Warm the tortillas —Warm the tortillas in a dry pan or microwave until soft and pliable.
8. Assemble —Fill each tortilla with the glazed pork, top with the crunchy slaw, a drizzle of coriander lime crema, and finish with chilli, spring onion,coriander and mint.