Pork Tacos - Korean BBQ

By timbrehse

Ingredients

• Pork
• 2 pounds pork loin roast, sliced into 1/2 inch thick pieces
• 1 cup low sodium soy sauce
• 1/2 cup mirin
• 1/2 cup brown sugar
• 1 tablespoon Gochujang (Korean chile paste)
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced or grated
• 2 tablespoons sesame oil
• 8-10 corn or floue tortillas, warmed
• cotija cheese + sesame seeds + limes, for serving
• Charred Tomatillo Sesame Sauce
• 6 tomatillos, skins removed
• 2 tablespoons Korean Sunchang, sriracha or Gochujang (Korean chile paste) can substituted if needed*
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons low sodium soy sauce
• juice of 2 limes
• 1-2 tablespoons toasted sesame seeds
• Slaw
• 6 spring onions (or green onions)
• 2 cups green cabbage, shredded
• 1 small mango, cut into matchsticks
• 1 jalapeno + 1 red fresno pepper OR 2 jalapeno peppers
• 1/3 cup fresh cilantro, chopped
• 1 tablespoon low sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons toasted sesame oil

Details

Adapted from borkbq.com

Preparation

Step 1

In a large bowl, combine the soy sauce, mirin, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesame oil. Add the pork and toss well to coat. Try and make sure that almost all the pork is submerge in the sauce. Cover and place in the fridge for 1 hour or overnight.

Tomatillo sauce. Preheat the broiler to high. Line a baking sheet with parchment. Add the peeled tomatillos and place under the broiler for 3-5 minutes, turing once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos to a blender or food processor. To the blender, add the Korean Sunchang, sesame oil, rice vinegar, soy sauce and lime juice. Blend until mostly smooth. Pour into a glass jar or serving bowl and then stir in the sesame seeds. Cover and store in the fridge until ready to serve. The sauce cane be store for at least a week in the fridge.

Slaw, preheat a grill or grill pan to high heat. Toss the spring onions, jalapenos and fresno chile with a little sesame oil. Grill the veggies until grill marks appear on both sides, about 5 minutes for the pepper and 3 minutes for the onions. Remove the veggies and allow to cool. Add the cabbage to a mixing bowl. Chop the spring onions, deseed the jalapeno + fresno pepper and then chop. Add the onions, peppers, cliantro, soy sauce, rice vinegar and any remaining sesame oil. Toss well. Store in the fridge until ready to serve.

Remove the pork from the marinade and grill until cooked through, about 4-5 minutes per side (depending on how thick or thin you cut your pork). As the pork is cooking, spoon the marinade of top for extra flavor. Allow the pork to rest at least 10 minutes and then thinly slice into strips.

While the pork is resting, you can add the remaining marinade to a small saucepan and bring to a boil, reduce the heat and simmer 5 minutes or until slightly thickened.To serve, add the sliced pork to a warmed taco shell. Top with slaw and tomatillo sauce. Add some cheese and sesame seeds. Serve with limes