Korean-Mexican Tacos

Name: Korean-Mexican Tacos
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: Koreaans-Mexicaanse fusion
Ingredients: 500 g Pork shoulder or thin pork strips; 8 Small flour tortillas; 300 g White cabbage, thinly sliced; 1 Tart apple or Asian pear, julienned; 1 Red onion, thinly sliced; 3 tbsp Soy sauce; 2 tbsp Toasted sesame oil; 1 tbsp Gochujang; 2 tbsp Rice vinegar; 1 tbsp Lime juice; 1 tbsp Brown sugar; 2 cloves Garlic; 2 cm Fresh ginger; small handful Coriander leaves

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Soft tacos filled with Korean-style marinated pork and a crisp cabbage slaw with sesame, citrus and gochugaru.

Serves: 4 people

Preparation time: 30 min

Ingredients

Pork shoulder or thin pork strips – 500 g
Small flour tortillas – 8
White cabbage, thinly sliced – 300 g
Tart apple or Asian pear, julienned – 1
Red onion, thinly sliced – 1
Soy sauce – 3 tbsp
Toasted sesame oil – 2 tbsp
Gochujang – 1 tbsp
Rice vinegar – 2 tbsp
Lime juice – 1 tbsp
Brown sugar – 1 tbsp
Garlic – 2 cloves
Fresh ginger – 2 cm
Coriander leaves – small handful

Method

STEP 1
Mix soy sauce, sesame oil, gochujang, rice vinegar, brown sugar, grated garlic and ginger. Coat the pork with half of this marinade and let it stand while you prepare the vegetables.

STEP 2
Toss the cabbage, apple or pear and red onion with the remaining marinade and lime juice. Massage the slaw briefly with your hands so the cabbage softens but still stays crunchy.

STEP 3
Heat a wide frying pan until hot. Fry the pork in batches so it sears instead of steams, then return everything to the pan and let the sauce reduce until it lightly coats the meat.

STEP 4
Warm the tortillas in a dry pan. Fill each tortilla with pork and slaw, then finish with coriander. Serve straight away while the meat is hot and the slaw is still fresh.