Premium Reserve Pork® Short-Loin Yellow Curry With Eggplant Demi
30 minutes
1 servings
KOREAN STYLE PORK TACOS WITH KIMCHI SLAW
Rate this recipe:
KOREAN STYLE PORK TACOS WITH KIMCHI SLAW
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
Preparation:
- 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 154°F , 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:
Brown RiceFried Rice
Korean Kimchi
Course:
Dinner Entree LunchCooking Technique:
Saute
BACK
GO