Thai Pork Tacos
Serves: 3
Santos Walker
1 January 1970
Based on User reviews:
46
Spice
51
Sweetness
60
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
910 g
Pork Shoulder1 tbsp
Ginger (grated)2 tsps
Salt6 cloves
Garlic (peeled)6 cups
Cabbage (shredded)1 cup
Mayo1 tbsp
Syrup (agave)1 tbsp
MirinDirections:
1
For the pork: Preheat the oven to 300 degrees F
2
Place the pork, coconut milk, chili paste, ginger, salt, lime leaves, garlic and lemongrass in a large Dutch oven
3
Pour in 1 cup water and cover tightly
4
Bake until fork tender, about 4 hours
5
Shred the meat
6
For the slaw: Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness
7
For the pico de gallo: Mix the tomatoes, jalapenos and onions together
8
Warm the corn tortillas on skillet and place approximately 3 tablespoons of shredded pork on top
9
Top with some slaw, pico de gallo and cilantro