Pork:
Had leftover odd cuts from a Pork Loin. I cubed them and froze them awhile back. Took them and slice them thin like you would for chicken fajitas. Seasoned with salt and pepper and sauteed them. While sauteeing I added diced shallots, soy sauce and fresh ginger. Browned. That's your first picture.
Slaw:
Combined cabbage, red and green, sliced cucumber and let it sit in some sesame oil, sugar (3 tablespoons) and olive oil. I wish I had Mirin for this but did without it. Instead what I did was I replaced the vinegar aspect with acid. Source? Pineapple juice. I deglazed the pan I cooked the pork in with pineapple juice, more fresh ginger, a touch of honey and canned chunked pineapples. I also steeped a jalepeno in the dressing for heat, I mean it's a taco after all. Your sauce is picture #2. Once most of the pineapple juice evaporated a bit I added a touch more soy sauce, let it cook off for another 2 minutes and added this juice to the slaw. A warm dressing if you will.
I then filled some tortilla shells with the pork, topped with the slaw and boom. An Asian inspired taco. Was very good.
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