Vietnamese-Style Pork Fajitas
with slaw and Sriracha aioli
Prep & Cook Time: 15-20 min.
Difficulty Level: Intermediate
Spice Level: Medium
Cook Within: 5 days
Contains: Eggs, Wheat
Vietnamese fusion may be primarily "avec le francais" but a cuisine this delicious can't be limited to one. Instead, we're taking these fresh and vibrant flavors down to Mexico, where they sit in tortillas just like your classic fajitas. But instead of peppers and taco-seasoned steak, pho-flavored pork, marinated cucumber and slaw, and Sriracha aioli are your fantastic fajita flavors. "La fusion" is switching continents.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 4 oz. Slaw Mix
- 1 Persian Cucumber
- 1 oz. Pho Beef Broth Concentrate
- 1 fl. oz. White Wine Vinegar
- 2 tsp. Sriracha
- ¼ oz. Cilantro
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) pq10rjP5
You Will Need
- Olive Oil
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
If using 20 oz. sliced pork, follow same instructions as 10 oz. sliced pork, working in batches, if necessary.
If using shrimp, pat dry and season with seasoning blend. Follow same instructions as sliced pork in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
If using sliced flank steak, follow same instructions as sliced pork in Steps 1 and 3, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
Prepare the Ingredients
Trim cucumber, halve lengthwise, then cut into 1/2” half-moons.Mince cilantro (no need to stem).Pat sliced pork dry. Coarsely chop, then separate pieces. Season all over with Asian garlic, ginger & chile seasoning.
Make the Slaw
Combine cucumber, slaw mix, white wine vinegar, and a pinch of salt in a mixing bowl. Set aside to marinate, at least 10 minutes.While slaw marinates, continue recipe.
Cook the Pork
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add sliced pork to hot pan. Stir occasionally until browned and pork reaches a minimum internal temperature of 145 degrees, 5-7 minutes.Add pho concentrate and 2 Tbsp. water. Stir until pork is coated.Remove from burner. Rest, 3 minutes.
Make Sriracha Aioli and Heat Tortillas
In another mixing bowl, combine mayonnaise and Sriracha. Set aside.Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.Alternatively, place a medium non-stick pan over medium-high heat. Add tortillas, one at a time, to hot, dry pan. Heat undisturbed, 30-45 seconds per side. Remove from pan.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with pork, slaw, Sriracha aioli (to taste), and cilantro. Bon appétit!
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