Crispy Pork Dumpling Tacos with Thai Basil Mayo

Ingredients

• PORK FILLING
• 300 g pork mince
• 2 spring onions, finely sliced
• ⅓ cup finely chopped fresh coriander
• 2 garlic cloves, finely grated or crushed
• 2 teaspoons finely grated fresh ginger
• 1 tablespoon tamari or light soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon sesame oil
• ½ teaspoon coconut sugar or brown sugar
• 8 small flour tortillas
• 1–2 tablespoons neutral cooking oil
• THAI BASIL MAYO
• 1 whole egg, at room temperature
• 1 tablespoon lime juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, roughly chopped
• ½ teaspoon salt
• 1 cup neutral-flavoured oil
• ½ packed cup Thai basil leaves, roughly chopped
• QUICK PICKLE
• 1/2 cucumber chopped small pieces
• 50g daikon radish chopped small pieces
• 1 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• pinch of salt
• TO SERVE
• 2 spring onions, finely sliced
• Fresh coriander and Thai basil leaves
• Lime wedges
• Macadamia & Finger Lime Rāyu

Method

1. MAKE THE MAYO
2. Place the egg, lime juice, mustard, garlic, salt and oil into a tall, narrow jug that only just fits the head of your stick blender.
3. Lower the blender all the way to the bottom, covering the egg. Blend without moving it for 10–15 seconds, or until a thick mayonnaise begins forming at the base.
4. Slowly tilt and lift the blender to incorporate the remaining oil. Add the Thai basil and blend until evenly dispersed and as smooth as you like. Taste and adjust with more lime juice or salt.
5. Refrigerate until needed.
6. MAKE THE PICKLE
7. Mix all the ingredients together and put aside - adjust with more vinegar or salt if needed
8. PREPARE THE FILLING
9. Place the pork mince, spring onion, coriander, garlic, ginger, tamari, fish sauce, sesame oil and sugar in a bowl.
10. Mix thoroughly until the filling becomes slightly sticky and everything is evenly distributed.
11. ASSEMBLE THE TACOS
12. Divide the pork mixture between the tortillas—approximately 2 generously heaped tablespoons per tortilla.
13. Using the back of a spoon or clean hands, spread the pork into a thin, even layer extending right to the edges. Keeping the layer thin helps the pork cook quickly and stick to the tortilla.
14. Cook the pork side
15. Heat a thin coating of oil in a large non-stick frying pan over medium-high heat.
16. Working in batches without overcrowding the pan, place the tortillas pork-side down. Press them gently with a spatula to ensure the filling makes good contact with the pan.
17. Cook for 3–4 minutes, or until the pork is deeply golden, caramelised and completely cooked through.
18. Flip and crisp
19. Flip the tacos and cook tortilla-side down for another 30–60 seconds, until lightly golden and crisp but still flexible enough to fold.
20. Transfer to a plate and repeat with the remaining tacos, adding a little more oil when necessary.
21. LOAD THEM UP
22. Top each taco with quick pickle, Thai Basil mayo, spring onion and fresh herbs.
23. Drizzle over the Thai basil mayo, then finish with a generous spoonful of Macadamia & Finger Lime Rāyu. Serve immediately with lime wedges for squeezing.