Spiced Pork Roast). I just loved the moist and stringy meat that literally fell straight off the bone in all it’s porky delightfulness. So of course there were leftovers and what else would I make but some amazing Korean Tacos. We are a big taco family. There is never a time we don’t have cilantro or salsa in our home. Our leftover meat almost always ends up in tacos (or sometimes noodles and fried rice).
I have seen a lot of recipes for Korean tacos on the web and had been kicking myself for not trying them for months. I mean, this is a fusion of two of our absolute favorite cuisines – Mexican and Asian. What was I thinking?!
Since the pork roast was super simple, I wanted to make these tacos as effortless as possible to prepare, without diminishing flavor. If you have good fresh ingredients it’s hard to go wrong. I decided to purchase the Korean barbecue sauce already prepared from the Asian section of my store. I bought J1 Spicy Korean BBQ Sauce (Spicy Bulgogi) and I’m glad I did. It was delicious, no MSG and took about 15-20 minutes off my prep time. However, you can make your own to have on hand (http://www.splendidtable.org/recipes/korean-barbecue-sauce).
Prep time: 15 minutes
Yield: 4 large tacos
- 4 10 inch flour tortillas
- 4 cups shredded (pulled pork) - recipe link above
- 1 medium red cabbage, thinly sliced or shredded
- 1 tablespoon fresh lime juice
- Kosher salt
- 1 bunch of cilantro sprigs, cleaned and trimmed
- 1 tablespoon toasted sesame seeds
- Korean barbecue sauce to taste
- 4 wedges of lime
- Lightly toast flour tortillas (I place them over a low flame on a gas burner to soften the tortillas and get a little bit of char on them for flavor).
- Distribute pork between the tortillas evenly.
- In a smal bowl combine cabbage, lime juice and Kosher salt to taste. Distribute the cabbage between the tortillas evenly. Top with cilantro sprigs, sesame seeds, and bbq sauce to taste. Serve with wedge of lime.