Banh Mi Tacos With Pulled Pork
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
49
Sourness
39
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
2 tbsps
Kosher Salt1 tsp
Granulated Sugar2 tbsps
Ground Black Pepper (freshly)2 tbsps
Olive Oil2 stalks
Celery (each cut into 3 pieces)4 cloves
Garlic (smashed)1 tbsp
Chili Powder1 tbsp
Ground Allspice2 sprigs
Rosemary2 sprigs
Thyme2 cups
Hard Apple Cider2 cups
Chicken Broth4 cups
Vegetable Broth1 cup
Soy Sauce2 tbsps
Brown Sugar2 tsps
Toasted Sesame Seeds1 tsp
Black Peppercorn2 tbsps
Water (cold)1 tbsp
Cornstarch1 cup
MayonnaiseDirections:
1
For the pickled carrot and red radish: Toss the sliced radishes and carrots with the salt and sugar in a medium bowl
2
Let the mixture stand for 5 minutes
3
Pour the rice vinegar over the mixture
4
Cover and refrigerate at least 24 hours or up to one week
5
For the braised pulled pork: Preheat the oven to 300 degrees F
6
Rub the pork with the salt and pepper
7
Heat the olive oil in a Dutch oven or brazier pan over medium-high heat for about 2 minutes
8
Carefully place the pork into the hot pan, fat-side down
9
Cook until browned, 4 to 5 minutes
10
Use tongs to carefully turn the pork, cooking on all sides until browned, 5 to 10 minutes more
11
Transfer the pork to a plate, leaving all its juices in the pan
12
Add the bacon, carrot, celery, onion, bell pepper and garlic and cook, stirring often, until starting to brown, about 2 minutes
13
Add the chili powder, allspice, chiles de arbol, bay leaves, rosemary and thyme
14
Continue cooking over medium heat until fragrant, about 5 minutes
15
Add the cider, and stir, scraping the browned bits from the bottom of the pan
16
Add the chicken broth, and bring to a boil
17
Remove the pan from the heat
18
Place the pork in the pan, on top of the vegetables
19
Cover the pan, and place it in the oven
20
Cook until the pork is soft to the touch and shreds easily, 5 to 6 hours
21
Carefully remove the pork from the pan, and shred it with tongs in a large bowl or pot
22
Strain and discard the solids, saving the braising liquid
23
Pour the strained liquid over the shredded pork
24
For the umami sauce: Combine the vegetable broth, soy sauce, fish sauce, brown sugar, sesame seeds, peppercorns, garlic, green onions, bacon, cloves, carrot, cinnamon stick, ginger, jalapeno, yellow onion and star anise in a large pot
25
Simmer the mixture over low heat for 90 minutes to allow the flavors to develop
26
Strain and discard the solids, saving the liquid
27
In a small bowl, stir together the cold water and cornstarch to create a slurry
28
Stir the slurry into the hot liquid until it is thick
29
Set the sauce aside until the pork is ready
30
Pour the umami sauce over the pork and use tongs to toss
31
This can be done the day before serving¿¿just reheat the pork when you are ready to assemble the tacos
32
For the sriracha mayo: Stir together the mayonnaise and sriracha in a small bowl until combined
33
For the tacos: Preheat a griddle or large frying pan over medium heat
34
For each taco, hold 2 corn tortillas together, dip them in a bowl of room-temperature water and count to three
35
Place the tortillas, still together, on the hot griddle, and cook until hot and beginning to blister on each side, about 45 seconds
36
Stack the hot tortillas on a plate
37
Sprinkle each set of tortillas with cilantro, sliced jalapenos and pickled carrot and red radish
38
Top with some umami pork, and drizzle with sriracha mayo