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Overhead photo of hoisin pork tacos with carrot, cucumber and mixed leaves AI-generated image, for illustration only.
NeverFeeds AU Recipes

Hoisin Pork Tacos

with Cucumber, Carrot & Mixed Leaves

Pork ⏱ 15–20 min Easy Large frying pan

The fastest recipe on this page — sticky hoisin pork mince, a cold crunchy slaw, warm tortillas. Good for a night when cooking needs to take under twenty minutes.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking.

Method

  1. Start with the crunch

    Grate the carrot, cut the cucumber into thin sticks, and roughly tear up the salad leaves. Toss it all together in a bowl — it doesn't need to be neat — with a pinch of salt and pepper, and leave it to one side while the pan heats up.

  2. Cook the pork

    Get a large frying pan properly hot with a drizzle of oil, then add the mince. Break it apart as it browns, which takes 3–4 minutes, push it to one side of the pan and let the garlic sizzle there for a minute, then stir everything back together. Pour in the hoisin and soy, and keep it moving for a minute until every bit of pork is coated and glossy.

  3. Warm the tortillas

    While the pork finishes, warm the tortillas — 10-second bursts in the microwave usually does the job, or 20 seconds a side in a dry pan if you'd rather skip the microwave.

  4. Build and serve

    Smear a little mayo across each tortilla first — it helps everything else stay put — then pile on the crunch slaw and hoisin pork.

Prefer strips to mince? Sear thin-cut pork strips in batches over high heat, 2–3 minutes until golden, then add the garlic, hoisin and soy exactly as above.