CHILLI BEAN PORK TACOS
MAKES: 8
WHAT'S IN IT?
4 x 180g pork loin steaks
1 tbs chilli bean sauce or more to taste (toban djan, or other chilli sauce)
1 tbs peanut oil
8 soft tortillas
Avocado, sour cream and coriander leaves to serve
Japapeno pickle dressing
2 eschalots, sliced into rings
2 jalapeno chillis, sliced
1⁄4 cup (60ml) white vinegar
1 tsp caster sugar
PUTTING IT ALL TOGETHER:
For the pickle dressing, combine all the ingredients plus 1 tsp salt in a bowl and set aside.
Coat the pork in the bean sauce and oil and set aside for 10 minutes to marinate. Heat a large frypan over a high heat. Add the pork and cook for 3-4 minutes a side until charred and tender. Set aside and rest, lightly covered with foil for 5 minutes.
Heat the tortillas in a large frypan for 30 seconds each side, then set aside and keep warm.
Assemble the tacos with avocado, sour cream, sliced pork and any resting juices, pickle dressing and coriander.
