December 30, 2018
Dinner, Lunch, Main Dish,
Pork, Fruit, Apple, Vegetables, Cabbage, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Game/Sports Day, Weeknight Meals, Stove Top more
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"From our Sunday newspaper The Sunday Times."
For the slaw, combine the yoghurt, creme fraiche and vinegar in a large bowl. and season and then add the cabbage, apple and dill and toss to coat, cover and set aside.
Heat the oil in a large frying pan over medium-high heat and season the pork and cook, turning, for 10 minutes or until just cooked and then transfer to a plate and cover with foil and set aside to rest.
Add the sauce, water, sugar, vinegar and cumin to the pan and reduce the heat to medium-low and simmer for 10 minutes or until the sauce thickens.
Grill or warm the tortillas following the packet directions.
Thinly slice the pork and fill the tortillas with the coleslaw and pork and drizzle with the sauce and top with dill sprigs.
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