ABGAOur Pork Tacos with Blueberry Ginger Salsa combine all the crave-able ingredients of a typical taco with a surprisingly mouthwatering chutney sauce to top it off.
ABGARub pork steaks all over with oil, spices and seeds and leave to marinate for at least 30 minutes.
Heat a griddle pan or frying pan on high with a tsp of olive oil. Once hot, drop the temperature to a medium heat and place the loins in the pan. Cook for 2 1/2 minutes each side, then place on a plate, cover with foil and leave to rest for 10 minutes. Once rested, thinly slice and set aside.
Place a medium sized sauce pan on high heat and add remaining olive oil. Add the red onion and sauté for 1-2 minutes or until caramelised.
Add garlic and ginger and sauté for a further 2 minutes. Pour in cider and balsamic vinegar and simmer to reduce by half.
Stir in fresh blueberries, raisins, white pepper, salt, Chinese 5 spice powder and brown sugar bringing mixture to a boil.
Simmer for 4 minutes. In a bowl, whisk together cornflour and water and add to the pan. Cook for 1 minute stirring constantly.
Turn off heat, remove from stove, transfer into sterilised jars or food storage containers and let cool to room temperature. Makes 570g. Keeps for up to 14 days in fridge.
Slice the radishes and spring onion. Set aside.
Heat tortillas as per pack instructions. Lay each tortilla flat and fill with sliced pork.
Top with radish, onion and chutney. Garnish with parmesan cheese and fresh coriander.
4 servings