Crispy-edged citrus pork piled into warm tortillas with a lime cabbage slaw

$5.67/serving$6.46at the cheapest of your stores this week9 ingredients on sale

Ingredients

• pork tenderloin450 g
• flour tortilla6 small
• orange1 ea
• lime2 ea
• cumin2 tsp
• oregano1 tsp
• garlic3 cloves
• white onionhalf an onion
• cilantroa handful
• red cabbage1/4 head

Method

1Simmer the pork

• •Cut the pork tenderloin into 1½ inch chunks.
• •Add the pork to a wide pot with the juice of the orange, the cumin, oregano, three smashed cloves of garlic, a big pinch of salt and water to just barely cover.
• •Bring to a boil, then simmer uncovered 25 minutes until the liquid has nearly evaporated and the pork is tender.

2Crisp the pork

• •Add 1 tbsp oil to the pot and raise the heat to medium-high.
• •Break the pork into rough shreds with a spoon.
• •Fry 4 to 5 minutes, turning occasionally, until the edges are browned and crispy.

3Prep the toppings

• •Meanwhile, finely dice half of the white onion.
• •Chop the cilantro.
• •Cut the limes into wedges.

4Warm the tortillas

• •Warm the tortillas in a dry pan over medium heat 30 seconds per side.
• •Wrap them in a clean towel to keep soft.

5Cabbage slaw

• •Meanwhile, thinly slice a quarter of a head of red cabbage.
• •Toss with a squeeze of lime, half the cilantro and a pinch of salt.

6Plate

• •Pile the crispy pork into the warm tortillas.
• •Top with the onion and cilantro.
• •Pile the red cabbage slaw into the tacos.
• •Serve with the lime wedges for squeezing.