Sticky Smashed Pork Tacos

• celkový čas: 9 minutes

Ingredience

Ingredients (makes 6 tacos / serves 2–3)

For the pork:

400g pork mince (20% fat works best)

1 tbsp soy sauce

1 tsp sesame oil

1 tsp garlic granules

1 tsp ground white pepper

1 tsp cornflour (helps it bind and crisp)

Pinch of salt

For the sticky glaze:

2 tbsp hoisin sauce

1 tbsp soy sauce

1 tbsp honey

1 tsp rice vinegar or lime juice

1 tsp sriracha or chili paste (optional)

1 garlic clove, grated

1 tsp grated ginger

To serve:

6 small flour or corn tortillas

Pickled red onions

Shredded red cabbage or lettuce

Spring onions, finely sliced

Fresh coriander (optional)

Toasted sesame seeds

Lime wedges

Optional: sriracha mayo or garlic mayo for drizzling

Pokyny

Make the pork mix:

In a bowl, combine the pork mince with soy sauce, sesame oil, garlic granules, white pepper, cornflour, and a pinch of salt. Mix really well until sticky and well combined.

Smash onto tortillas:

Divide the mince into 6 portions. Place each portion directly onto a tortilla and firmly press it out into a thin, even layer across the surface. Press well so the meat sticks to the wrap.

Make the sticky glaze:

In a small saucepan, combine all the glaze ingredients. Simmer over low heat for 2–3 minutes until thickened slightly. Set aside.

Fry meat-side down:

Heat a non-stick frying pan over medium-high heat with a little oil. Working in batches, place the tacos meat-side down into the pan. Press gently with a spatula for good contact and cook for 3–4 minutes until the pork starts to brown and crisp up.

Glaze in the pan:

Once the pork is mostly cooked, brush a generous layer of the sticky glaze over the meat while it’s still in the pan. Let it caramelise for another 1–2 minutes, then flip the tacos and toast the tortilla side briefly for 30 seconds to 1 minute.

Finish and serve:

Serve sticky pork side-up, topped with pickled onions, shredded cabbage or lettuce, spring onions, sesame seeds, coriander, and a squeeze of lime. Add a drizzle of mayo if you’re feeling it.