banh mi pork tacos

Banh Mi Pork Tacos

These Vietnamese inspired tortillas are quick and easy to make. The fresh taste of the coleslaw pairs beautifully with the caramelised pork and creamy spiced mayonnaise.
Total Time 1 Hours
Servings 4
Spice Level Mild
Ingredients 14

Ingredient List

Pickled Coleslaw

  • 125 g carrots, julienned or sliced thinly
  • 100 g daikon, julienned or sliced thinly
  • 60 ml white wine vinegar
  • 1 tablespoon honey

Pork and Glaze

  • 1 tablespoon vegetable oil
  • 600 g thin cut pork chops, sliced
  • 1 teaspoon Sriracha sauce
  • 2 tablespoons honey
  • 1 teaspoon white wine vinegar

Sriracha Mayonnaise

  • 125 g mayonnaise
  • 2 teaspoons Sriracha sauce

Tortillas and Toppings

  • 1 pack (326 g) Old El Paso™ Super Soft Regular Flour Tortillas, heated to pack instructions
  • 1 large handful of coriander, leaves picked
  • 1/4 cucumber, sliced thinly


  1. Mix the coleslaw ingredients together in a medium bowl and leave to marinade for 1 hour. Drain.
  2. Season the pork slices with salt and pepper. Heat the oil in a large frying pan, over a medium/high heat, and cook the pork for 7 to 8 minutes, until caramelised. Add in the Sriracha sauce, honey and vinegar and cook for 5 minutes, until the sauce has caramelised on the outside of the pork.
  3. Mix the Sriracha and mayonnaise together in a small bowl.
  4. Divide the pork between the tortillas, top with the drained coleslaw, mayonnaise, chillies, coriander and cucumber.

Expert Tips

  • Pack in another punch of flavour with a drizzle of hoisin sauce.
  • If you can’t get hold of daikon you can use regular radish, thinly sliced.