Today is all about fusion food.
More specifically, it’s all about Asian/Latin American fusion food. Which, is some of the best kind in my opinion! If you guys live in the DC area, or anywhere with food trucks, you’ve probably tried your fair share of fusion food and sadly it’s not always as awesome as it should be BUT a few weekends ago, Stephen and I had the best food truck fusion food ever, at Korean BBQ in downtown DC.
I had some kimchi + tofu tacos and stephen and this crazy delicious korean bbq burrito and let’s just say it was life changing. And we walked away determined to recreate their deliciousness.
And this taco does just that. It is filled with sweet, caramelized pork, wrapped in a flour tortilla, and topped with diced pineapple, jalapeño, radish, and a heavy drizzle of sriracha sauce. Do you need any more convincing of how much you need these in your life?
The sweetness from the pork and pineapple perfectly counter the spice from the jalapeño and the bite from the radish and then the spice level is just taken to another level with the sriracha. Ugh I wish you guys could taste these!!
One day they will invent a TV that allows for the teleportation of food, but until then you will have to take my word for it!
- Caramelized Pork
- 5 cups water (or chicken broth)
- 1 tsp. salt
- 5 lbs. pork roast
- 2 tbs. fish sauce
- 2 tbs. red curry paste (can be found in any Asian food store)
- 1 tbs. chili paste
- ½ cup soy sauce
- ½ cup rice wine vinegar
- 1 tbs. chinese 5 spice (can be found in any Asian food store)
- 1 heaping tbs. freshly grated ginger
- Glaze
- 1 cup soy sauce
- 1 cup rice wine vinegar
- ½ cup brown sugar
- To serve:
- 3 radishes, thinly sliced
- 1 jalapeño, sliced
- 1 cup diced pineapple
- 1 cup shredded mozzarella cheese
- Sriracha sauce
- In a crock pot, combine all of the wet ingredients for the pork marinade.
- Add in the pork and cook on Low for about 6-8 hours.
- Remove from crock pot once the meat is fork tender and easily shreds.
- Transfer the meat to a large bowl and, using two forks, shred into bite sized pieces.
- Heat a large pan over a medium-high heat.
- Add a small portion of the shredded pork (just enough to cover the pan but leaving enough room so it's not crowded.). And add about 2 tbs. of soy sauce, 1 tbs. of rice wine vinegar and 1 tbs. brown sugar. And allow to cook/caramelize for about 5 minutes (don't move around the meat during this time so you get a nice caramelization).
- Repeat with the remainder of the meat.
Oh wow! You don’t need to convince me at all…. you had me at “Asian” ! 🙂 Love the ones with pineapple.
Btw, what type of spices are in the Chinese 5 spice? (you shop at Lotte or H-Mart?) …. sorry, way too many questions. I am just really excited about this.
Hey, Manuela! I think it is basically a powdered blend of star of anise, fennel, ground cloves and Szechuan peppercorns. I bought a bag full from H Mart for about 1.50! You are seriously going to LOVE these!
These look incredible! I love the asian spin on them!
Paige
http://thehappyflammily.com
No convincing needed, these look absolutely awesome, Aubrie!
Thanks Aubrie! This recipe spoke to me the moment I read it…. Everything is in the crockpot now. And it’s only 8am! 🙂
Just wanted to let you know that these were a major hit at home!! My husband L*O*V*E*D the seasoning. I didn’t make tacos, though… I made your meat and served it with cilantro rice and veggies. Still, it was fantastic. Thanks!
I love that this was such a hit with your fam, Manuela!! Thanks for letting me know! You totally made my day 🙂
Wow – those tacos look incredible! Super flavorful and such tasty ingredients!! Pinned 🙂