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Overhead photo of Malaysian-spiced pork tacos with creamy slaw and sweet chilli sauce AI-generated image, for illustration only.
NeverFeeds AU Recipes

Malaysian Pork Tacos

with Creamy Slaw

Pork ⏱ 20–30 min Easy Large frying pan

Our second taco recipe and a good showcase for the Malaysian-style blend — it works just as well as a dry seasoning here as it does stirred into coconut milk over in the tofu curry.

Cooking for people — ingredients update automatically

Ingredients (for 2)

Pantry basics not counted above: olive oil for cooking.

Method

  1. Cook the pork

    Heat a generous drizzle of oil in a large frying pan over medium-high heat and cook the pork mince, breaking it up with a spoon, until browned, 4–5 minutes. Stir in the curry blend and cook until fragrant, a minute. Season to taste.

  2. Make the creamy slaw

    While the pork cooks, stir the mayonnaise and soy sauce together in a bowl, season with pepper, then add the coleslaw mix and toss to coat.

  3. Warm the tortillas

    Slice the cucumber into thin sticks. Warm the tortillas in the microwave in 10-second bursts until pliable.

  4. Build and serve

    Layer the slaw, cucumber and pork into each tortilla, and finish with a drizzle of sweet chilli sauce.

NeverFeeds Malaysian-Style Curry Blend: keep it dry and unmixed with liquid, and it's a genuinely useful all-purpose seasoning — good on roast veg, scrambled eggs, or stirred through rice.