Sweet Soy Pork Loin Tacos
with charred corn salad
Ketjap manis is a popular condiment in Southeast Asia (and beyond) that's sometimes referred to a 'sweet soy sauce' and indeed that's exactly how its flavour profile could be described. The sweet and tangy glaze in this dish works wonderfully with the pan-seared pork.
Ingredients
300 grams
Pork Loin Steak
1 sachet(s)
Sriracha
1 sachet(s)
Ketjap Manis
(Contains Soya, Wheat)
1 pack(s)
Sweetcorn
1 unit(s)
Onion
1 unit(s)
Tomato
125 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Sesame Seeds
(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)
1 unit(s)
Cucumber
8 unit(s)
Tortilla
(Contains Wheat)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
to taste
Sugar
Nutrition Values
Utensils
Instructions
- Preheat the oven (for the tortillas) to 220°C/200°C fan/gas mark 7.
- Drain and rinse the sweetcorn in a sieve.
- Trim the cucumber then quarter lengthways. Chop widthways into small pieces.
- Halve then thinly slice the tomatoes.
- Halve, peel and thinly slice the onion.
TIP: If you want to avoid turning on the oven, dry-fry the tortillas in a pan instead!
- Place a large pan over medium heat (without oil).
- Once hot, add the sesame seeds and dry-fry, stirring regularly, until lightly toasted, 2-3 mins.
- Once toasted, remove from the pan and set aside.
- Return the pan to high heat (without oil).
- Add the sweetcorn and cook until charred, 5-6 mins. Shift occasionally as the corn colours.
TIP: Watch the seeds like a hawk as they can burn easily.
- In a bowl, mix together the tomato, cucumber, onion, charred sweetcorn, ½ tsp salt and 1 tbsp oil (double both for 4p).
- Season to taste with salt and pepper.
- Slice the pork loin into ½ cm strips. IMPORTANT: Wash hands and equipment after handling raw meat.
- Return the pan to medium-high heat with a drizzle of oil.
- Once hot, fry the pork until browned and cooked through, shifting frequently, 4-5 mins. IMPORTANT: Pork is cooked when no longer pink in the middle.
- Add ketjap manis, sriracha, 1 tsp sugar and 1 tbsp oil (double both for 4p).
- Cook, coating the pork in the glaze, 1-2 mins. Season to taste with salt and pepper.
TIP: Add a splash of water to loosen the glaze if you feel it's too thick.
- Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
- Divide the warmed tortillas between plates.
- Top first with spoonfuls of charred corn salsa then the pork strips.
- Drizzle any sweet soy glaze remaining in the pan over the top.
- Finish with a dollop of creme fraiche and a sprinkle of toasted sesame seeds.