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Sticky pork neck soft tacos with pickled cabbage

Name: Sticky pork neck soft tacos with pickled cabbage
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 800g pork neck, cut into four 3cm pieces; 2 tbs each light soy sauce, runny honey & apple cider vinegar; 1/3 cup (80ml) sunflower oil; 2 tomatoes, halved, thinly sliced; 1/2 red onion, thinly sliced; Finely grated zest & juice of 1 lemon; 12 small white tortillas, warmed; 1 avocado, cut into wedges; Coriander sprigs, to serve; 300g red cabbage, shredded; 1 tsp coriander seeds, toasted, crushed; 1/3 cup (80ml) apple cider vinegar; 1 tbs runny honey

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Sticky pork neck soft tacos with pickled cabbage

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Mar 12, 2018

Call that a taco! Colin Fassnidge challenges Anthony Puharich’s definition of the Mexican standard with his very own ‘Irish’ version – Fass-exican (remember, you heard it here first).

800g pork neck, cut into four 3cm pieces
2 tbs each light soy sauce, runny honey & apple cider vinegar
1/3 cup (80ml) sunflower oil
2 tomatoes, halved, thinly sliced
1/2 red onion, thinly sliced
Finely grated zest & juice of 1 lemon
12 small white tortillas, warmed
1 avocado, cut into wedges
Coriander sprigs, to serve

Coriander and honey pickled cabbage

300g red cabbage, shredded
1 tsp coriander seeds, toasted, crushed
1/3 cup (80ml) apple cider vinegar
1 tbs runny honey

Method

1.

Preheat the oven to 180°C. Grease a baking tray and line with baking paper.
2.

Place pork, soy, honey, vinegar and 2 tbs oil in a bowl and toss to combine. Stand for 5 minutes to marinate.
3.

Meanwhile, for the pickled cabbage, place cabbage in a heatproof bowl. Combine coriander seeds, vinegar and honey in a saucepan over high heat and bring to the boil. Pour over cabbage, stir to combine, then stand for 15 minutes to pickle slightly.
4.

Meanwhile, toss tomato, onion and lemon zest and juice in a bowl.
5.

To cook the pork, heat remaining 2 tbs oil in a large frypan over mediumhigh heat. In 2 batches, add pork and cook, turning halfway, for 5 minutes or until golden brown. Transfer to prepared tray and repeat with remaining pork. Pour any remaining marinade over pork and roast for 8-10 minutes or until just cooked through. Stand for 10 minutes to rest.
6.

Slice pork and serve on tortillas with pickled cabbage, tomato and avocado. Scatter with coriander and drizzle with pork cooking juices to serve.