Sweet Soy Pork Loin Tacos
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Sweet Soy Pork Loin Tacos

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.

Tags:
Quick
Allergens:
Soya
Wheat
Milk
Sesame
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kcal)800 kcal
Energy (kJ)3349 kJ
Fat32.9 g
of which saturates15.9 g
Carbohydrate75.9 g
of which sugars19.9 g
Dietary Fiber1.1 g
Protein48 g
Cholesterol0 mg
Salt3.04 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Sieve

Instructions

Get Prepped
1
  • 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!

Char the Corn
2
  • 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.

Make the Salsa
3
  • 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.
Fry the Pork
4
  • 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.

Warm the Tortillas
5
  • Meanwhile, pop the tortillas into the oven to warm, 1-2 mins.
Finish and Serve
6
  • 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.