Traybake Pork Dumpling Tacos

Prep the sausage taco mix

• If cooking the tacos in the oven preheat the oven to 190°C.
• Finely chop the spring onions and slice the roasted red peppers.
• Squeeze the sausage meat from the Porky Whites Surrey pork sausages into a bowl, discarding the casings.
• Add half the spring onions, half the sesame seeds, ginger & garlic paste, soy sauce, and oyster sauce to the sausage meat and combine together. You may find it easiest to do this with clean hands.

Stove method to cook the tacos

• If using this method you can add the roasted red peppers into the sausage mix.
• Divide the sausage mix between the tacos, spreading the meat thinly onto each soft taco wrap, leaving a small gap around the edges of the soft taco wrap.
• Heat a large non-stick frying pan on a medium-heat with a drizzle of oil.
• Add the taco, meat-side down and cook for 3-4 minutes until the sausage is golden and crispy.
• Flip the taco over and cook for 1 minute on the other side.
• For the final minute of cooking, brush the sausage meat with a little crispy chilli oil and scatter over some grated mozzarella.

Oven method to cook the tacos

• Lay the soft taco wraps on a baking tray.
• On one side of each taco add a spoonful of the sausage mix, then scatter over some roasted red peppers and grated mozzarella.
• Fold the taco over and repeat until all are assembled.
• Brush the outside with a little sesame oil and sprinkle over some more grated mozzarella.
• Pop the tray in the oven for 12-15 minutes until the tacos are golden and the sausage meat is cooked through.

Make the ‘slaw

• Thinly slice or shred the white cabbage, thinly slice the red onion.
• Add them both to a bowl and sprinkle over the rice vinegar, season to taste with salt and pepper.
• Massage the rice vinegar into the veg with your fingertips - set aside until you’re ready to plate up.

Plate Up

• Sprinkle the reserved sesame seeds and spring onions over the tacos then serve with the slaw and extra crispy chilli oil on the side.