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Korean Style Pork Tacos with KimChi Slaw

(including time to marinate the pork) 150 MINS

Description:

This internationally inspired handheld is packed with amazing fresh flavors and texture.
 

Trend Info:

  • 47% of 18-34 year olds and 37% of 35+ individuals would like restaurants to offer ethnically inspired pork dishes. ¹
  • Street food-inspired dishes is the #3 hottest culinary trend for 2018.²
  • Ethnic cuisine is featured in 4 out of the top 20 hottest culinary trends in 2018.²

 

Sources:
1 Technomic 2017
2 National Restaurant Association “What’s Hot Culinary Forecast 2018”

Pain Points It Solves:

✓ On Trend

Day Part:

Lunch
Dinner
Snack
Late Night

TOTAL PREP & COOK TIME:

(including time to marinate the pork) 150 Minutes

Recipe Serving Size:

12 Tacos / 6 servings

Application:

  • Entree
  • Appetizers

Allergens:

  • Shellfish

Cooking Technique:

  • Sauté

Ingredients:

  • **Pork:
  • 4 each boneless pork loin chops, cut in ¼ “ strips
  • 1 Tbsp canola oil to cook pork
  • **Marinade:
  • ¼ cup spicy pepper jelly
  • ¼ cup low sodium tamari soy sauce
  • 2 Tbsp dry sherry, optional
  • 2 Tbsp grated onion
  • 1 Tbsp oyster sauce
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1 tsp dark sesame oil
  • ½ tsp black pepper, freshly ground
  • **Kimchi Slaw:
  • 14 oz pkg cole slaw mix
  • 4 scallions, thinly sliced on the bias
  • **Dressing:
  • 1 Tbsp chili paste
  • 1 Tbsp fish sauce
  • 1 Tbsp mirin
  • 1 Tbsp rice vinegar
  • 1 Tbsp dark sesame oil
  • 1 Tbsp canola oil
  • 1 lime, zest and juice
  • 12 tortillas, corn or flour
  • Radishes, thinly sliced
  • Cilantro sprigs
  • Lime wedges

Instructions:

  • Place pork in a 2-quart stainless-steel bowl
  • Combine remaining pork ingredients except canola oil in a small stainless bowl and mix well.
  • Pour marinade over pork, toss to coat, cover with plastic wrap and refrigerate for 2 to 3 hours.
  • Heat a 12-inch sauté pan over high heat for 1 minute, drain pork from marinade and add to skillet, cook for 2 to 3 minutes or until pork is well browned and cooked through to 154ºF , cover loosely and set aside.
  • In a large bowl combine slaw mix and scallions and toss with dressing.

  • To warm flour tortilla place on open flame and turn frequently until they just begin to bubble and char.

  • To warm corn tortillas, place in lightly oiled cast-iron skillet and turn frequently until they begin to brown in spots.

  • Top each warmed tortilla with ½ cup slaw and 1½ ounces meat; garnish with radishes and cilantro, wrap in parchment, and tuck an additional lime wedge to the side of each taco.

Suggested Sides:

  • Korean Kimchi
  • Brown Rice
  • Fried Rice
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