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Soy Pork Taco Salad with Guac and Pico de Gallo

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What You Will Need

Made with
Lee Kum Kee products

How to make it

Into a large bowl, add pork, garlic, ginger, chilli, cumin,Lee Kum Kee Gluten Free Soy Sauce and onion. Mix well,cover and refrigerate for at least an hour or up to overnight.

Put a large saucepan onto medium heat, add 2 tbsp of oil, then marinated pork mix - fry until meat caramelizes, making sure you stir constantly, breaking the meat apart, so it doesn’t clump. Add a little water to keep it from sticking. Add tomato paste, cover and simmer gently for at least half an hour. If the pork mix starts to dry out, top it up with water one tablespoon at a time. Once cooked through and tender, set aside and keep warm.

Heat 2 tbsp of oil over a medium heat, toss tortilla strips through until golden, drain on kitchen paper and set aside.

Mix all of the pico de gallo ingredients together gently in a small bowl, season to taste and put aside. In a separate bowl, mix together guacamole ingredients, season to taste and set aside.

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, serve and enjoy!