Tag Archives: gluten free mince recipe

Hawaiian Pork and Pineapple Tacos

Hawaiian Pork Tacos (2)

Tacos with a Twist

Ingredients

440 g can pineapple pieces in juice, drained and juice reserved

1 long red chilli, seeded and finely chopped

1 tablespoon chopped fresh coriander leaves and extra for garnish

1 1/2 tablespoons extra virgin olive oil

1 small brown onion, finely chopped

500 g pork mince

1 garlic clove, crushed

2 tablespoons brown sugar

1/2 cup tomato sauce

2 tablespoons soy sauce

1 tablespoon lime juice

8 mini gluten free corn tortillas or 8 lettuce leaf cups or 4 gluten free taco shells

Method

Finely dice pineapple.  Combine pineapple, chilli and coriander in a small bowl.  Season with salt and pepper.

In a large frying pan, heat 1 tablespoon oil over medium-high heat.  Add onion and cook until softened.

Add garlic.  Cook until fragrant.

Add the pork mince and cook for 5 – 10 minutes until cooked through.

Add sugar, tomato sauce, soy sauce and pineapple juice and cook for 5 minutes or until mixture has thickened.  Season with salt and pepper.

Remove from heat and stir in lime juice.

Warm tortillas or tacos or separate lettuce leaf cups.

Assemble: pork mince, pineapple salsa and garnish with coriander.

(November 2015 : super food ideas)

Spicy Fried Minced Pork

If you are looking for inspiration for the 500 g mince you have on hand, then give this recipe a try.

IngredientsSpicy Fried Minced Pork

2 tablespoons vegetable oil

2 garlic cloves, finely chopped

3 shallots, finely chopped

2.5 cm ginger finely grated

500 g pork mince

1 tablespoon fish sauce

2 tablespoons gf soy sauce

1 tablespoon Thai red curry paste

1 tablespoon kaffir lime leaves

10 cherry tomaotes diced

2 tablespoons coriander chopped

Salt and pepper

Method

  1. Heat the oil in a large frying pan over medium heat.  Add the garlic, shallots and ginger and stir fry for 2 minutes.
  2. Stir in the pork and continue stir frying until golden brown.
  3. Add in the fish sauce, soy sauce, curry paste and lime leaves and stir fry for a further 2 minutes on high heat.
  4. Add the chopped tomatoes and cook for a further 5 minutes, stirring occasionally.
  5. Stir in coriander and salt and pepper to taste.
  6. Serve on a bed of rice vermicelli noodles or serve in a lettuce cup.