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Ingredients
US|METRIC
2 SERVINGS
- 1 cucumber (small)
- 6 radishes
- 1 red chilli (seeded and finely diced)
- 3 Tbsp. rice vinegar (or white wine vinegar)
- 1 Tbsp. sugar
- 1 tsp. salt
- 1 pinch black pepper
- 17.6 oz. pork shoulder (cubed)
- 2 Tbsp. bicarbonate of soda (for tenderising)
- 3 garlic cloves (or 1 tbsp garlic paste)
- 1 red chilli (seeded and finely diced)
- 2 Tbsp. gochujang (paste)
- 2 Tbsp. tomato paste (or ketchup)
- 1 Tbsp. brown sugar
- 1 Tbsp. soy sauce
- 1/2 lime (or more, to taste)
- 2 orange bell peppers (or mix or orange and green)
- 2 onions (large, finely diced)
- oil (rapeseed, canola, to fry)
- 1/2 cup cider (or water, more if needed)
- 2 tsp. cornflour (dissolved in 1 tbsp cold water)
- salt
- freshly ground pepper
- fresh coriander (cilantro leaves, to garnish, optional)
- 6 tortillas (warmed slightly)
- 1 avocado (large, cubed)
- 2 tomatoes (large, or a handful of cherry tomatoes, diced)
- cheddar cheese (Plenty of, grated)
- limes (quartered)
- sour cream
- Sriracha sauce (optional)
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