Here’s your recipe for Taco Tuesday tomorrow! A little sweet, a little spicy and a lot funky, these tacos are a mash-up between Korean and Mexican food.
I got the idea for these after seeing them in a Williams-Sonoma catalog as a use for their Korean braising liquid. Knowing I could make an imitation of this while saving myself some $$$, I set out to recreate it. I used some spicy Korean Chile paste and flakes, gochujang and gochujaru, to add that characteristic heat in so many Asian dishes. You can order these online (the ones I used are linked above) or peruse your local Asian market. Miso paste and anchovies add the umami also characteristic of Asian food.
Kimchi is combined with cabbage to create a spicy, crunchy topping for your (again) spicy, super-tender pork. Drizzle with some sour cream spiked with mirin and lime for a tangy cooling sauce.
Don’t be intimidated by the long ingredient list and multiple steps in the recipe! Braising the meat is almost completely hands-off once you get everything in the pot, and with just a little chopping, both the kimchi slaw and mirin crema are a throw in a bowl and stir to combine type of component.
I said this dish was funky, and I mean that in the best way. There’s a lot of unfamiliar flavors in this recipe but using them in an application we are familiar with (TACOS! SLAW! CREMA!) helps the introduction go smoothly. Happy Monday!
[tasty-recipe id=”31454″]
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