Description

A little sweet, a little spicy and a lot funky, these tacos are a mash-up between Korean and Mexican food. Korean peppers spice this dish up, kimchi slaw gives you a little crunch and a little funk, and mirin-lime crema cools you off at the end!

Ingredients

Scale

PORK:

2–1/2 to 3 pound boneless pork shoulder
2 tablespoons gochujang
Kosher salt and freshly ground black pepper

BRAISING LIQUID:

3 tablespoons gochujang
1 teaspoon gochujaru
1 tablespoons sesame oil
2 tablespoons light brown sugar
2 tablespoons white miso
2 tablespoons low-sodium soy sauce
3 to 4 anchovies packed in oil
1 small onion, coarsely chopped
3 to 4 garlic cloves, coarsely chopped
3 cups (24 ounces) water

KIMCHI SLAW:

2 cups (8 ounces) your favorite kimchi, coarsely chopped
2 cups (6 ounces) shredded green cabbage
2 green onions, white and green parts thinly sliced
Cilantro leaves, picked from stems
Juice of 1 lime
Kosher salt and freshly ground black pepper

MIRIN CREMA:

1 cup sour cream
2 tablespoons mirin
Zest of 1 lime
Pinch of kosher salt

TO SERVE:

Warm corn or flour tortillas
Fresh cilantro leaves, picked from stems
Lime wedges
Gochujaru pepper flakes, to taste

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Instructions

At least 12 hours in advance: If you have a large piece of pork, cut in half. Generously season with kosher salt and freshly ground pepper. Massage the gochujang paste into the meat. Cover and let marinate in the refrigerator for at least 12 hours and up to 24 hours.
Preheat the oven to 300°.
Combine the braising liquid ingredients in the blender and process until smooth (it may still be a little chunky from the onions and garlic). Place the pork shoulder in a large, heavy-bottomed Dutch oven. Pour the braising liquid over the top. Bring to a boil over medium heat. Transfer to the oven and cover, leaving the lid slightly offset to allow the liquid to evaporate and thicken. Cook for 3 to 3-1/2 hours, until the pork is tender and falls apart when shredded with a fork. Remove from the oven and remove the pork to a cutting board. When cool enough to handle, shred the pork into bite-sized pieces. Return to the cooking liquid, stirring to coat; keep warm.
For the Kimchi Slaw: Combine all of the ingredients in a medium bowl.
For the Mirin Crema: Combine all of the ingredients in a small mixing bowl.
When ready to serve, layer the shredded pork, kimchi slaw and mirin crema in the warmed tortillas. Serve with fresh cilantro leaves, lime wedges and sprinkle with Gochujaru pepper flakes, if desired.

Notes

You can make this in a slow cooker also: combine the pork with the braising liquid, ensuring the pork is mostly covered. Place the lid on the cooker, slightly offset to allow for some evaporation of the braising liquid, and set to cook over high heat for 4 hours, or until fork-tender.

Inspiration: Slow-Cooker Korean Pork Tacos on williamssonoma.com

Category: Pork, Latin-American, Asian Influence