Best Korean Pork Tacos Recipes

KOREAN PULLED PORK TACOS

Steps:

• Whisk together first 8 ingredients. Place roast in a 6-qt. slow cooker. Pour soy sauce mixture over top. Cook, covered, on low until pork is tender, 8-10 hours. , About 1 hour before serving, mix first 5 slaw ingredients until blended. Place coleslaw mix in a large bowl; toss with dressing and, if desired, sesame seeds. Refrigerate, covered, until serving., Remove roast; skim fat from cooking juices. Shred pork with 2 forks; return to slow cooker and heat through. Serve in tortillas with slaw. If desired, serve with green onions and additional chili sauce. Freeze option: Freeze cooled pork mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water or broth if necessary.

KOREAN PORK TACOS

Steps:

• Prepare Ingredients: Wash and dry the fresh produce. Cut out and discard the cabbage core; thinly slice the leaves and place in a large bowl. Peel and mince the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Peel and mince the ginger. Cut off and discard the ends of the radishes; thinly slice into rounds.
• Make Slaw: To the bowl of cabbage, add the sesame oil, sugar, up to half the garlic paste, half the white bottoms of the scallions, 3/4 of the vinegar and up to ¼ of the gochujang, depending on how spicy you'd like the dish to be. Season with salt and pepper. Toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes. Season with salt and pepper to taste
• Start Pork: While the slaw marinates, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the ground pork (removing and discarding the paper lining from the bottom); season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until lightly browned.
• Finish Pork: To the pan, add the ginger, remaining garlic paste, remaining white bottoms of the scallions and as much of the remaining gochujang as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add ¾ cup of water and cook, stirring occasionally, 4 to 6 minutes, or until the pork is cooked through and the liquid has cooked off. Season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.
• Warm Tortillas: Heat the same, dry pan on medium-high until hot. Working in batches, add the tortillas and heat 30 seconds to 1 minute per side, or until warm and pliable. Divide between 2 dishes.
• Finish & Plate: In a bowl, combine the sour cream and remaining vinegar. Divide the finished pork between the warmed tortillas. Top with the radishes and a few spoonfuls of the sour cream-vinegar mixture. Garnish with the green tops of the scallions. Divide the slaw between 2 bowls and serve on the side. Enjoy!