Bulgogi Pork and Pepper Tacos
with Chips, Sesame Mayo and Pickled Red Onion
A customer favourite, this Bulgogi Pork and Pepper Tacos is a tried-and-tested recipe that always wins with a crowd.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
1
Bell Pepper
(May contain Celery)
1
Garlic Clove
1
Red Onion
15
Rice Vinegar
240
British Pork Mince
75
Bulgogi Sauce
(Contains Soya)
6
Plain Taco Tortillas
(Contains Cereals containing gluten)
64
Mayonnaise
(Contains Egg, Mustard)
14
Roasted White Sesame Seeds
(Contains Sesame May contain Nuts, Peanut)
Not included in your delivery
1
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel). Pop them onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Halve, peel and thinly slice the red onion, then pop half into a medium bowl.
Add the rice vinegar, sugar for the pickle (see pantry for amount) and a pinch of salt. Mix together, then set aside your pickled red onion.
Heat a large frying pan on medium-high heat (no oil).
Once hot, add the pork mince and fry until browned, 2-3 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat.
Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince.
Add the pepper and remaining onion, then cook, stirring occasionally, until softened, 4-5 mins.
Once the veg has softened and the pork is cooked through, add the garlic to the pan. Stir and cook until fragrant, 1 min.
Stir in the bulgogi sauce and heat through gently until piping hot, then remove from the heat. IMPORTANT: The pork is cooked when no longer pink in the middle.
When the chips are almost ready, pop the tortillas (3 per person) onto a baking tray and into the oven to warm through, 1-2 mins.
Pop the mayo into a small bowl and mix in half the sesame seeds. Set aside.
When everything's ready, lay the warmed tortillas on your plates.
Spread each with a spoonful of sesame mayo, then top with the pork mixture and pickled red onion - as much as you'd like.
Sprinkle over the remaining sesame seeds to finish and serve with the chips alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
