Ingredients:
1 West Peak Meats smoked pork fillet (tenderloin)
200ml soy sauce
1 clove of garlic, chopped
2 Tbsp. lemon juice
4 Tbsp. golden syrup or honey
2 Tbsp. onion powder or dried onion granules
1tsp. smoked paprika
Cream cheese
Salsa (see ingredients in method below)
Method:
For the Salsa: Avo, Apple, small onion, corn (toasted), tomato, lemon juice and chilli Szechuan pepper oil. (Chop all these ingredients and mix together, then drizzle the lemon juice and chilli oil)
Cut the fillet into thin medallions.
In a large bowl, combine the soy sauce, garlic , lemon juice, honey, onion granules and smoked paprika. Add sliced pork, ensuring the pork is covered in the marinade. Cover and refrigerated for an hour.
Prep salsa.
Drain the marinade from the pork and discard. Heat a cast iron pan over medium heat with a bit of olive oil. Place the pork in the pan and fry for about 3 to 5 minutes, or until it is cooked through.
While the pork cooks, char your tortillas over a gas stove flame.
Assemble the tacos. Transfer the pork to the tortillas, then add cream cheese and top with the prepared salsa.