Pork
Spicy Korean pork tacos
Inspired by street food, these spicy Koren pork tacos bring two food cultures together in a fusion that really works!
- Serves 2 -3 servings
- Prep 2 hours
- Cook 25 minutes
- Total 2 hours
When you think ‘tacos’ your mind doesn’t go to Korean food – but, trust me, these spicy Korean pork tacos is a fusion recipe that really works! Getting Gochujang paste is really easy these days – available on Amazon and even some major supermarkets. It is fantastic for spicing up dishes and a pot will last for a very long time.
This is such a delicious, sloppy, very messy dinner option. Inspired by the street food served at Food Blogger Connect courtesy of Choi Boys it’s a recipe I have made again and again at home. The first time I made it the pork was definitely a little on the tough side so I decided to use the soda bicarbonate method of tenderising meat and let me tell you it made a HUGE difference. Well worth the (minor) extra effort.Have lots of napkins on standby, a cold drink handy (can’t go wrong with a Bad Idea or three) and dig in. You will be glad you did.
Recipe
Spicy Korean pork tacos
Tacos get a Korean flavor treatment in a fusion that works
- Serves 2 -3 servings
- Prep 2 hours
- Cook 25 minutes
- Total 2 hours
Ingredients
- For the quick pickles
- 1 small cucumber
- 6 radishes
- 1 red chili (seeded and finely diced)
- 2-3 tbsp rice vinegar (or white wine vinegar)
- 1 tbsp sugar
- 1 tsp salt
- Pinch black pepper
- For the pork
- 1 lb 2 oz (500g) pork shoulder (cubed)
- 2 tbsp baking soda for tenderizing ((= bicarbonate of soda))
- 3 garlic cloves (minced or 1 tbsp garlic paste)
- 1 red chili (seeded and finely diced)
- 2 tbsp Gochujang paste
- 2 tbsp tomato paste (or ketchup)
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- Juice of 1/2 lime (or more, to taste)
- 2 orange bell peppers (or mix or orange and green)
- 2 large onions (finely diced)
- rapeseed (canola oil to fry)
- ½ cup (120ml) cider or water (more if needed)
- 2 tsp cornstarch ((= cornflour), dissolved in 1 tbsp cold water)
- Salt and freshly ground pepper to season
- fresh coriander (cilantro leaves to garnish)
- To serve
- 4-6 to rtillas (warmed slightly)
- 1 large avocado (cubed)
- 2 large tomatoes (or a handful of cherry tomatoes, diced)
- Plenty of Cheddar cheese (grated)
- Limes (quartered)
- Sour cream
- Sriracha sauce (optional)
Method
- 1
Make the pickles. Slice the cucumber and radishes very thinly – preferably using a mandoline.
- 2
Put in a jar with the chili, sugar, salt, pepper and vinegar. Mix and let stand while you prepare the meat. The pickles can get a bit smelly the longer they sit. Best eaten soon after preparing.
- 3
Cut the pork into small cubes, removing any large pieces of fat, and mix with the bicarbonate of soda. Cover and keep in the fridge overnight or for at least a couple of hours.
- 4
Rinse the soda off with plenty of water and then pat the pork dry.
- 5
Put the meat in a bowl and add the garlic, chili, Gochujang and tomato pastes, sugar, soy and lime juice. Toss to combine.
- 6
Heat 2 tbsp rapeseed oil in a wok or large frying pan. Add the onions and fry until soft.
- 7
Add the peppers and fry for a couple of minutes. Add the pork and fry over high heat for a few minutes until meat is browned.
- 8
Turn heat down and add the cider (or water) and cornflour and cook until it most of the liquid is absorbed and sauce has thickened. Season and garnish with plenty of fresh coriander.
- 9
Bring all the ingredients to the table so people can help themselves.
- 10
Pile some pork on a tortilla and add pickles, avocado, tomatoes, Cheddar, sour cream and drizzle with Sriracha sauce. Squeeze some lime juice and fold to enclose the fillings (it will be messy). Enjoy!
