Pork smash tacos recipe
 The ultimate fun fusion dinner, we’ve taken viral smash tacos and given them an aromatic twist with ginger, chilli and soy. 500g/1lb 2oz pork mince 1 tsp garlic granules 15g/½oz fresh coriander, stalks finely sliced and leaves reserved10g/⅓oz piece fresh root ginger, peeled and finely grated1 tbsp light soy sauce1 tsp fish sauce 1 tsp rice wine vinegar 12 small soft flour tortillas4 tbsp sesame oil 500g/1lb 2oz pork mince 1 tsp garlic granules 15g/½oz fresh coriander, stalks finely sliced and leaves reserved 10g/⅓oz piece fresh root ginger, peeled and finely grated 1 tbsp light soy sauce 1 tsp fish sauce 1 tsp rice wine vinegar 12 small soft flour tortillas 4 tbsp sesame oil ½ cucumber, finely chopped4 spring onions, thinly sliced chilli oil2 tbsp crispy onions 1 tbsp sesame seeds ½ cucumber, finely chopped 4 spring onions, thinly sliced chilli oil 2 tbsp crispy onions 1 tbsp sesame seeds Method Place the pork mince in a bowl with the garlic granules, coriander stalks, ginger, soy, fish sauce and rice wine vinegar. Use clean hands to knead all the ingredients together until well combined. Divide the pork mixture into 12 equal portions and place one portion on top of each tortilla. Use the back of a spoon to spread the pork mixture to the edge of the tacos and heat 1 tablespoon of the sesame oil in a large frying pan over a medium heat ready for frying.Take a taco and place meat-side down in the hot oil and fry for 3–4 minutes until browned. Carefully flip the taco using a spatula and fry for a further 2 minutes to toast on the reverse. Cook the rest of the tacos in batches and add the remaining oil as needed. Place the cooked tacos in a very low oven to keep warm.When ready to serve, place the tacos on a platter and sprinkle with the reserved coriander leaves. Serve the cucumber, spring onion, chilli oil, crispy onions and sesame seeds in bowls to top your tacos as desired. Place the pork mince in a bowl with the garlic granules, coriander stalks, ginger, soy, fish sauce and rice wine vinegar. Use clean hands to knead all the ingredients together until well combined. Place the pork mince in a bowl with the garlic granules, coriander stalks, ginger, soy, fish sauce and rice wine vinegar. Use clean hands to knead all the ingredients together until well combined. Divide the pork mixture into 12 equal portions and place one portion on top of each tortilla. Use the back of a spoon to spread the pork mixture to the edge of the tacos and heat 1 tablespoon of the sesame oil in a large frying pan over a medium heat ready for frying. Divide the pork mixture into 12 equal portions and place one portion on top of each tortilla. Use the back of a spoon to spread the pork mixture to the edge of the tacos and heat 1 tablespoon of the sesame oil in a large frying pan over a medium heat ready for frying. Take a taco and place meat-side down in the hot oil and fry for 3–4 minutes until browned. Carefully flip the taco using a spatula and fry for a further 2 minutes to toast on the reverse. Cook the rest of the tacos in batches and add the remaining oil as needed. Place the cooked tacos in a very low oven to keep warm. Take a taco and place meat-side down in the hot oil and fry for 3–4 minutes until browned. Carefully flip the taco using a spatula and fry for a further 2 minutes to toast on the reverse. Cook the rest of the tacos in batches and add the remaining oil as needed. Place the cooked tacos in a very low oven to keep warm. When ready to serve, place the tacos on a platter and sprinkle with the reserved coriander leaves. Serve the cucumber, spring onion, chilli oil, crispy onions and sesame seeds in bowls to top your tacos as desired. When ready to serve, place the tacos on a platter and sprinkle with the reserved coriander leaves. Serve the cucumber, spring onion, chilli oil, crispy onions and sesame seeds in bowls to top your tacos as desired.