These pork tacos are the full package: zesty, spicy & sweet. Toasted tortillas are filled with crispy pork bites, shredded leaves, jalapeño salsa, chimichurri guacamole, charred pineapple & refreshing sour cream. Get ready for a taste explosion in every bite!
Pork & Spicy Pineapple Tacos
Pork & Spicy Pineapple Tacos
with chimichurri guacamole, sour cream & fresh coriander
Hands on Time: 10 - 35 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Corn Tortillas
- Fresh Coriander
- Green Leaves
- Guacamole
- Lemon Juice
- Pesto Princess Chimichurri Sauce
- Pork Neck Steak
- Sliced Pickled Jalapeños
- Sour Cream
- Spring Onion
- Spring Onions
- Tinned Pineapple Rings
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Tea Towel
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
To a bowl, add the guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.
BRING ON THE SPICY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. Once heated, stack under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, the crispy pork bites, the spicy salsa and the charred pineapple. Dollop with the chimichurri guacamole. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 3
Guacamole - 1 unit
Pesto Princess Chimichurri Sauce - 30ml
Spring Onion - 1
Sliced Pickled Jalapeños - 20g
Fresh Coriander - 3g
Lemon Juice - 15ml
Corn Tortillas - 3
Pork Neck Steak - 160g
Sour Cream - 30ml
Green Leaves - 20g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
To a bowl, add the guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.
BRING ON THE SPICY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, the crispy pork bites, the spicy salsa and the charred pineapple. Dollop with the chimichurri guacamole. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 6
Guacamole - 1 unit
Pesto Princess Chimichurri Sauce - 60ml
Spring Onion - 1
Sliced Pickled Jalapeños - 40g
Fresh Coriander - 5g
Lemon Juice - 30ml
Corn Tortillas - 6
Pork Neck Steak - 320g
Sour Cream - 60ml
Green Leaves - 40g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
To a bowl, add the guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.
BRING ON THE SPICY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, the crispy pork bites, the spicy salsa and the charred pineapple. Dollop with the chimichurri guacamole. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 9
Guacamole - 2 units
Pesto Princess Chimichurri Sauce - 90ml
Spring Onions - 2
Sliced Pickled Jalapeños - 60g
Fresh Coriander - 8g
Lemon Juice - 45ml
Corn Tortillas - 9
Pork Neck Steak - 480g
Sour Cream - 90ml
Green Leaves - 60g
PERFECT PINEAPPLE
Place a pan over medium heat with a drizzle of oil. When hot, char the drained pineapple rings, 2-3 minutes per side. Remove from the pan and cut into bite-sized chunks. Set aside.
IT’S CHIMICHURRI TIME, CHOMMY!
To a bowl, add the guacamole and the chimichurri. Season and loosen with a drizzle of olive oil.
BRING ON THE SPICY
In a bowl, combine the sliced spring onion, chopped jalapeños, ½ of the picked coriander, lemon juice (to taste), a drizzle of olive oil, and seasoning. Set aside.
TORTILLA WORTH IT
Return the pan, wiped down, to medium heat. When hot, dry toast the tortillas until warmed through and lightly crisped, 15 seconds per side. You’ll need to do this step in batches, stacking the heated ones under a dry tea towel to stop them from getting cold or drying out.
CHIPOTLE PORK BITES
Pat the pork neck steak chunks dry with paper towel, and season. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pork until cooked through and golden, 3-5 minutes (shifting halfway). Remove from the pan and lightly season.
TOR-TALLY TASTY
Time to assemble! Lay down the toasty tortillas. Smear on the sour cream. Top with the shredded leaves, the crispy pork bites, the spicy salsa and the charred pineapple. Dollop with the chimichurri guacamole. Sprinkle over the remaining coriander, and serve any remaining fillings on the side. Brilliant work, Chef!
Tinned Pineapple Rings - 12
Guacamole - 2 units
Pesto Princess Chimichurri Sauce - 125ml
Spring Onions - 2
Sliced Pickled Jalapeños - 80g
Fresh Coriander - 10g
Lemon Juice - 60ml
Corn Tortillas - 12
Pork Neck Steak - 640g
Sour Cream - 125ml
Green Leaves - 80g
Woolies Products in this dish
