Spicy Asian Pork Tacos

I love tacos and these Spicy Asian Pork Tacos deliver some intensely deep and wonderful flavors. The accompanying, Jade Rice is fresh and delicious and compliments the tacos perfectly, although you will love the rice so much, we are sure you will serve it with many other dishes. Enjoy!

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Asian Pork

Preheat the oven to 300 degrees F. Coat a large wide ovenproof pan or Dutch oven with oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.

Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half.

Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice, pear and onions. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed. Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.

When the pork is VERY tender, remove the pan from the oven. Remove the pork, allow it to cool slightly and shred, set aside. Place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.

Onion and Cilantro Relish

Mix everything together.

Slaw w/Chili Sesame Vinaigrette

Mix the dressing and toss with the salad.

Tacos

To assemble the tacos, in a pan, warm either corn or flower tortillas to heat through and give them some color. Spoon some pork with sticky sauce, relish and slaw on each taco, serve with lime wedges and a side of Jade rice.

 

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Spicy Asian Pork Tacos

  • Prep Time: 15 minutes
  • Cook Time: 2 hours 20 minutes
  • Total Time: 2 hours 35 minutes
Scale

Ingredients

Asian Pork Tacos

  • 23 Flour or Corn tortillas per person
  • Lime wedges for garnish
  • Grape-seed or Vegetable oil
  • One 3-pound pork shoulder, cut into 4 to 5 pieces
  • Kosher salt
  • 11/2 C Asian Pear, crushed
  • 3/4 C onion, minced
  • 3 green onions, chopped
  • 5 cloves garlic, minced
  • 12-inch piece ginger, peeled and grated
  • 1/2 cup soy sauce
  • 1/2 cup rice wine vinegar
  • 3 to 4 cups chicken stock
  • 1 cup oyster sauce
  • 1/2 cup brown sugar
  • 1/4 cup sambal oelek (chile-garlic sauce)
  • 3 star anise
  • Zest and juice of 1 orange, zest removed in wide strips with a peeler

Onion and Cilantro Relish

  • 1 sweet onion, chopped
  • 2 green onions, chopped white and green parts
  • 1 handful cilantro, chopped
  • 1/21 lime, juiced

Slaw w/Chili Sesame Vinaigrette

  • 1 tablespoon sesame oil
  • 1/2 lime (juice)
  • 1 tablespoon soy sauce
  • 1 tablespoon sambal oelek (chile-garlic sauce)
  • 1 tablespoon sesame seeds (toasted)
  • 1/4 head romaine lettuce (shredded)
  • 1/4 head red cabbage (shredded)

Instructions

Asian Pork

  1. Preheat the oven to 300 degrees F.
  2. Coat a large wide ovenproof pan or Dutch oven with oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
  3. Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half.
  4. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice, pear and onions. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed. Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
  5. When the pork is VERY tender, remove the pan from the oven. Remove the pork, allow it to cool slightly and shred, set aside. Place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.

Onion and Cilantro Relish

  1. Mix everything together.

Slaw w/Chili Sesame Vinaigrette

  1. Mix the dressing and toss with the salad.

Tacos

  1. To assemble the tacos, in a pan, warm either corn or flower tortillas to heat through and give them some color. Spoon some pork with sticky sauce, relish and slaw on each taco, serve with lime wedges and a side of Jade rice.

Notes

Braised Pork Adapted From | Anne Burrell

Nutrition

  • Serving Size: 4-6