CHICORY RUBBED PORK BUTT WITH BOURBON BBQ SAUCE
8-10 servings
Korean Style Pork Tacos with Kimchi Slaw
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Korean Style Pork Tacos with Kimchi Slaw
Ingredients:
Pork:
4 each boneless pork loin chops, cut in ¼ ÔÇ£ 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
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