Pork tacos


Preparation info

  • Difficulty


  • Serves


Appears in

One Knife, One Pot, One Dish

One Knife, One Pot, One Dish

By Stéphane Reynaud

Published 2017

  • About
Low heat


  • 1 green capsicum (pepper)
  • 1 yellow capsicum (pepper)
  • 1 red capsicum (pepper)
  • 4 garlic cloves
  • 2 onions
  • 6 sprigs parsley
  • 2 bird’s eye chillies
  • 400 g leftover pulled pork or 400 g minced neck pork
  • 300 ml vegetable stock
  • 2 tablespoons tomato paste (concentrated purée)
  • 2 tablespoons olive oil
  • Salt

1 flameproof casserole dish

1 chopping board


Deseed the capsicums and slice them thinly.

Peel and roughly chop the garlic and onions.

Chop the parsley and chillies.

Heat the olive oil in a flameproof casserole dish and sauté the pork, capsicum, garlic, onion, chillies and parsley for 5 minutes.

Pour in the vegetable stock, stir in the tomato paste, season with salt and cook for 20 minutes over low heat.