In the Kitchen: Asian Pork Tacos

(WTNH)– Chef Sherry Swanson from A Culinary Experience show us how to make Asian pork tacos.

She discusses Asian street food and fun foods for Labor Day grilling. With the popularity of Food Trucks here is a fun recipe inspired by this trend. And it’s fusion too. Asian Pork Tacos – Asian flavors cooked with Mexican cooking techniques.

Asian Pork Tacos Recipe:

Ingredients:

- 2 whole pork tenderloins,
butterflied
- 12 small flour or corn tortillas

Marinade:
1 bunch fresh cilantro
1/2 cup olive oil
3 cloves garlic, crushed
1 serrano chile, minced
1 lime, juiced
1 tsp salt
1/2 tsp pepper
1 Tbsp sesame seeds

Slaw:
4 cups shredded Napa cabbage
(from about 1/2 large head)
1/2 cup thinly sliced scallions
3 Tbsp rice vinegar
2 Tbsp peanut oil
1 Tbsp minced fresh ginger
1 tsp toasted sesame oil
1 tsp sugar

Sriracha Mayo:
3/4 cup mayonnaise
2 1/2 tsp sriracha sauce
1/2 lime, juiced

Marinade: In the bowl of a food processor combine the ingredients for the marinade and pulse until well combined and looks like pesto. Rub the cilantro mixture over the butterflied pork tenderloins. refrigerate for at least 1 hour and up to 4 hours.

Pork: Preheat the grill to medium high heat. Grill the tenderloins for about 6 minutes on each side or until the juices run clear. Set the pork aside to cool slightly and chop finely.

Asian Slaw: Combine cabbage and green onions in large bowl. Add vinegar, peanut oil, ginger, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper and sprinkle with sesame seeds.

Sriracha Mayo: Combine the mayonnaise, sriracha sauce and lime juice to taste. Warm the tortillas, add the pork, slaw and drizzle with the sriracha mayo.

For more information, go to www.aculinaryexperience.com.

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