Soy Pork Taco Salad
What You Will Need
Ingredients
- 600g pork mince
- 2 cloves garlic, finely chopped
- 3cm fresh ginger, grated
- 1 tsp paprika
- ¼ tsp chilli powder (more or less to taste)
- ½ tbsp ground cumin
- 2 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 1/2 red onion finely chopped
- 4 tbsp oil
- ⅓ cup water
- 1 tbsp tomato paste
- 2 corn tortillas, cut into strips
- 200g canned black beans, drained and rinsed
- 1 cup grated cheese
- 1 cup corn kernels (frozen or canned)
- 1 lettuce, washed and torn into bite size pieces
- ½ handful coriander leaves
- Guacamole
- 1 avocado
- 1 clove garlic, crushed
- 1 tsp Lee Kum Kee Pure Sesame Oil
- ½ lime, juiced
- ½ handful chives, finely chopped
- Pico de Gallo
- 3 tomatoes, finely diced
- ½ red onion, finely diced
- ½ lime, juiced
- ½ tbsp Lee Kum Kee Pure Sesame Oil
- 1 tsp Lee Kum Kee Gluten Free Soy Sauce
- ½ handful coriander, finely chopped
Made with
Lee Kum Kee products
How to make it
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In a large bowl, combine pork, garlic, ginger, chilli, cumin, soy sauce and onion. Mix well, cover and refrigerate for at least an hour or up to overnight.
Heat a large frying pan over medium heat, add a little oil and cook the pork until well coloured, using a spoon to break up any clumps.
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Add water and tomato paste, cover and simmer gently for at least half an hour. If the pork mix starts to dry out, add extra water as needed to keep the mixture from drying out.
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Heat a film of oil in a frying pan over a medium heat, once hot, cook the tortilla strips in batches until golden and crisp.
To make the guacamole, in a bowl, mash together the avocado, garlic, sesame oil, lime juice and chives. Season to taste with a little salt.
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Mix all of the pico de gallo ingredients together gently in a small bowl, season to taste with salt and pepper and set aside.
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Layer all ingredients onto a large salad plate – lettuce, beans, cheese, pork mix, tortilla strips, corn and coriander and repeat until all of the ingredients are done. Top with pico de gallo and guacamole.
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