2tspcornflourcornstarch dissolved in 1 tbsp cold water
Salt and freshly ground pepper to season
fresh coriandercilantro leaves to garnish
4-6 tortillaswarmed slightly
2large tomatoesor a handful of cherry tomatoes, diced
Plenty of Cheddar cheesegrated
Make the pickles. Slice the cucumber and radishes very thinly – preferably using a mandoline.
Put in a jar with the chilli, sugar, salt, pepper and vinegar. Mix and let stand while you prepare the meat. The pickles can get a bit smelly the longer they sit. Best eaten soon after preparing.
Cut the pork into small cubes, removing any large pieces of fat, and mix with the bicarbonate of soda. Cover and keep in the fridge overnight or for at least a couple of hours.
Rinse the soda off with plenty of water and then pat the pork dry.
Put the meat in a bowl and add the garlic, chilli, Gochujang and tomato pastes, sugar, soy and lime juice. Toss to combine.
Heat 2 tbsp rapeseed oil in a wok or large frying pan. Add the onions and fry until soft.
Add the peppers and fry for a couple of minutes. Add the pork and fry over high heat for a few minutes until meat is browned.
Turn heat down and add the cider (or water) and cornflour and cook until it most of the liquid is absorbed and sauce has thickened. Season and garnish with plenty of fresh coriander.
Bring all the ingredients to the table so people can help themselves.
Pile some pork on a tortilla and add pickles, avocado, tomatoes, Cheddar, sour cream and drizzle with Sriracha sauce. Squeeze some lime juice and fold to enclose the fillings (it will be messy). Enjoy!