Gochujang Pork, Pomelo & Kimchi Tacos

We fell in love with these Spicy Korean-inspired tacos paired with a mouth-watering Ecology & Co Korean Inspired Yuzu Spritz made by our clever friends at Basil & Lime

...so we're bringing you in on the secret:

Ingredients

Serves 2

350g pork scotch fillet, finely sliced
2 tbsp gochujang
1 tbsp soy sauce
1 tbsp oil
1/3 cucumber, finely sliced
4 tbsp rice wine vinegar or apple cider vinegar
1 cup mesclun salad
1 carrot, julienned
1 avocado, sliced
1/2 red pomelo, roughly broken
1/2 cup kimchi
Tortillas, toasted
Seaweed sprinkles, for serving

Method

Marinate the pork with gochujang, soy sauce and oil for at least 30 minutes.

Combine cucumber, vinegar and a pinch of salt in a bowl and leave to pickle lightly.

Heat a frying pan over medium heat and cook the pork until caramelised and cooked through.

Fill toasted tortillas with mesclun, carrot, avocado, cucumber, pomelo, pork and kimchi.

Finish with seaweed sprinkles and serve immediately.

Serve with Ecology & Co Korean Inspired Yuzu Spritz or our Ready To Drink Yuzu Spritz.