• Macphie Plant-based Taco Sauce
  • Pork belly mince
  • Chinese five spice
  • Cinnamon
  • Soy sauce
  • Rice wine vinegar
  • Baby gem lettuce
  • Pickled chillies
  • Radish
  • Deep fried vermicelli noodles


  1. In a hot pan, add the pork belly mince and a small amount of oil, fry until crisp.

  2. Season well with Chinese five spice, cinnamon and soy sauce, rice wine vinegar, cover and allow to cook down for 45 mins until sticky.

  3. Place the mix into washed lettuce leaves and arrange onto a plate.

  4. Deep fry vermicelli noodles.

  5. Top with Macphie Plant-based Taco Sauce and garnish with pickled chillies and sliced radish.