Banh Mi Pork Tacos Recipes

BANH MI PORK TACOS

Steps:

• In 10-inch nonstick skillet, heat oil over medium-high heat. Season pork with salt; cook pork in oil until well caramelized and cooked through. Stir together 1 teaspoon Sriracha sauce, 2 tablespoons honey and 1 teaspoon vinegar. Drizzle over pork in skillet, stirring occasionally, until glaze is absorbed and caramelized on pork. Remove from heat; keep warm.
• In medium bowl, mix Pickled Slaw ingredients; set aside.
• In small bowl, mix Sriracha Mayonnaise ingredients. Divide pork among tortillas, and top each with slaw, using slotted spoon. Top with mayonnaise, chiles, cilantro and cucumber.

BANH MI TACOS

Steps:

• For the pork: Heat the oven to 250 degrees F. Sprinkle the pork shoulder liberally with salt and pepper. Roast until the meat falls apart easily with a fork, basting every 30 minutes, 6 hours.
• For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil.
• Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours.
• For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well.
• Let the pork cool slightly, then shred the meat and mix with the sauce. Mix together the carrot and daikon pickles with the green onions and sesame seeds to taste.
• Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.

BANH MI TACOS

Steps:

• Special equipment: Chinese mandolin.
• For the rub:
• Mix together the five-spice powder and sugar in a small bowl, and then add salt and pepper to taste.
• For the pork belly:
• Preheat the oven to 350 degrees F. Heat the oil in a cast-iron skillet over high heat. Rub the dry rub over the whole piece of pork belly, making sure to push the rub into the meat. Once the pork belly is covered, sear it in the skillet until browned, 4 minutes per side, to ensure that you have sealed in the juices. Pull the pork belly out of the skillet and let it rest. Without emptying the meat's juices from the skillet, saute the garlic and onions over medium heat until browned, 2 minutes. Add the soy sauces, sugar, vinegar, star anise and 1/2 cup water, and then add the pork belly, making sure it is no more than halfway covered by the liquid. Place the skillet into the oven and let it braise until it is very moist and tender, and can be pulled apart with ease, about 3 hours 30 minutes. Let the pork belly rest, and then chop it into smaller pieces.
• For the salad:
• Meanwhile, shred the carrots and daikon into thin strips using a Chinese mandolin. Mix together the vegetables with the sugar, vinegar, chili garlic and fish sauce. Let the mixture sit and rest.
• For the mayonnaise:
• Whisk together the mayonnaise, Sriracha, lime juice and rice vinegar in a small bowl and pour into a small squeeze bottle or set aside.
• For assembly:
• Heat the tortillas on a griddle over high heat. Add a small serving of the pork belly to each one, and top with the daikon and carrot salad, Sriracha mayonnaise and chopped cilantro, and serve.