Pork Tacos
As you all know Instagram is “the go to” for all teenagers. My 17-year-old-foodie found this recipe for Bahn-Mi Puffy Tacos from Tastemade on Instagram, and of course wanted to make it. I jumped at the opportunity to spend “quality time” with my son. It was actually a super simple recipe, and didn’t take that long to prep or cook! Thanks, Tastemade, and thank you, Lucas! These tacos were amazing! (Video link below).
For the pork:
- 1/2 pound boneless pork chop cut into 1/4 inch pieces
- 1 tbsp fish sauce
- 2 tbsp soy sauce
- 2 tsp honey
- 2 tsp dark brown sugar
- 1 tablespoon garlic finely minced and ground black pepper to taste
For the pickled vegetables:
- 1 carrot peeled and shredded
- 4-5 few radishes thinly sliced
- 1/2 medium cucumber thinly sliced
- 1/2 cup white vinegar
- 3 tbsp sugar
- 1 tsp kosher salt
Taco Shells and Garnishes:
- 4-6 corn tortillas
- 1 jalapeño, thinly sliced
- cilantro, to taste
- spicy mayo (equal parts Sriracha and mayonnaise)
- oil for frying
INSTRUCTIONS:
- Combine pork and marinade ingredients. Allow to marinate for at least 2 hours or overnight.
- Make the pickles: in a bowl or sealable container, mix vinegar, sugar, and salt. Then mix in the vegetables and let sit for at least 1 hour.
- Drain off the pork marinade. Heat a little bit of oil in a pan, and cook the pork until caramelized. Should take about 5 minutes.
- In a shallow pot, heat oil to 375°F – Carefully lower one tortilla at a time into the oil. Once the tortilla begins to puff up and rise to the top, gently push the edge of a metal spatula into the center, bending it in half like a taco shape. Hold in place and cook until golden brown. Drain on paper towels and repeat the process.
- To assemble: Fill the puffy taco shells with the caramelized pork, and top with the pickled vegetables, jalapeño, cilantro, and a drizzle of spicy mayo.
Here is the instructional video from Tastemade Pork Tacos
