Pork smash tacos

Put the pork mince in a mixing bowl with the garlic granules, chopped coriander stalks, grated ginger, soy sauce, fish sauce and rice wine vinegar. Mix thoroughly with clean hands until the seasoning is evenly worked through the mince.

Split the pork mixture into 12 portions. Press one portion firmly over one side of each tortilla, spreading it right out to the edges in a thin, even layer.

Heat 1 tablespoon of sesame oil in a large frying pan over a medium heat. Add a tortilla meat-side down and cook for 3–4 minutes, pressing lightly with a spatula, until the pork is browned and cooked through.

Turn the taco over carefully and cook the tortilla side for about 2 minutes, until lightly toasted and flexible. Repeat with the remaining tacos, adding more sesame oil between batches as needed.

Keep the cooked tacos warm in a very low oven while you finish the batch, or serve them straight from the pan as they are ready.

Arrange the tacos on a platter and scatter over the coriander leaves. Serve with the cucumber, spring onions, chilli oil, crispy onions and sesame seeds for topping at the table.