Carol Shenkenberger wrote to Dave Drum <=-
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Slow Cooker Pork Tacos w/Hoisin & Ginger
Categories: Pork, Vegetables, Chilies, Breads, Herbs
Yield: 7 servings
8<----- SNIP ----->8
1 tb Sriracha sauce
1/2 Bone-in pork shoulder; skin
- & fat removed, about 5 lbs
16 Flour tortillas; warmed
MMMMM----------------------------SLAW---------------------------------
8<----- SNIP ----->8
1 ts Sriracha sauce; to taste
1 sm Green cabbage; cored, sliced
- thin
2 md Cucumbers; peeled,
- julienned
2 md Carrots; peeled, julienned
1 Asian pear; coreed, peeled,
- julienned
Interesting but remove all the hot sauce and soap weed.
You're the cook, do as you like. But those amounts of Who Flung Foo
Sriracha (Rooster Sauce) are pretty mild given the amount of other
ingredients. .... really A single tablespoon against five pounds of
pork shoulder is, really, not a lot. And a teaspoonful with all of
the slaw veggies would be pretty well lost. And the rice vinegar will
moderate the heat quite a bit.
Cilantro, you're on your own. I agree that too much gives a soapy taste reminiscent of the time my Granny caught me cussing when I was a wee lad.
But many dishes need "some" or they don't taste "right".
All of my pork taco recipes have some heat - but not a lot. And they
*all* have cilantro in them - as do many Mex, Tex-Mex and Cal-Mex dishes.
But, you're the cook. Suit yo'self. Bv)= You might try a mix of half
flat-leaf (Italian) parsley and half cilantro. A friend who is sensitive
to soap weed does that and is happy with the results.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Marination Mobile's Spicy Pork Taco
Categories: Pork, Breads, Marinades, Salads, Chilies
Yield: 8 Servings
MMMMM----------------------------PORK---------------------------------
2 lb Pork butt; partially frozen
- and trimmed
1 1/2 c Spicy pork marinade
MMMMM----------------------------SLAW---------------------------------
1/4 Head green cabbage; shredded
1 c Carrots; julienned
1 bn Cilantro; rough chopped
6 Green onions; cut 1/8" thick
1 c Pickled ginger vinaigrette
Kosher salt
MMMMM---------------------------TACOS--------------------------------
1/4 c Oil
8 oz Sliced white onions;
- julienned
2 oz Raw jalapeno; sliced
2 tb Pure sesame oil
2 tb Sugar syrup
3/4 c Marination Mobile's nunya
- sauce (spicy red chile
- paste can be used)
3 Limes; in 24 wedges
3/4 c Pickled jalapenos
1/4 c Sesame seeds
48 Corn tortillas
This delicious dish fuses Korean & Hawaiian flavors.
Marinate Spicy Pork: Slice partially frozen pork butt as
thinly as possible. Add spicy pork marinade, mixing well
by hand and making sure all pieces get coated. Allow
pork to marinate for 36-48 hours before cooking.
Prepare Slaw: Slice green cabbage very thinly. Add
matchstick carrots, cilantro, green onions and toss
together thoroughly. Add vinaigrette and salt, to
taste, just before serving.
Cooking Pork: Heat flat top skillet on medium to medium-
high heat. Spread oil over flat top. Once skillet is
hot, add onion and cook to soften, about 2 minutes. Add
raw jalapenos and stir into onions. Break up the sliced
pork and spread over the top of the onion mixture.
Drizzle sesame oil over the top of the pork and mix
together with the onions and jalapenos.
Continue mixing pork periodically until it is cooked
through. Be sure to break up the pork while cooking so
that there are no large chunks. Drizzle the sugar syrup
over the pork and mix together to cook sugar into pork.
Be careful to do this quickly or the sugar will burn.
Spicy pork should be a deep red color.
Transfer to serving dish and hold for service.
Taco Assembly: No more than 30 minutes before assembly,
add the pickled ginger vinaigrette and kosher salt to
slaw. Heat corn tortillas on flat top. For each taco,
place 2 corn tortillas on a plate. Put 1 1/2 teaspoons
of nunya sauce or spicy red chile paste down the middle
of the two tortillas. Add about 1.25 ounces of the
cooked spicy pork. Place about 1 ounce of dressed slaw
on top of pork. Put one lime wedge in the corner. Put
a pinch of pickled jalapenos in the opposite corner.
Sprinkle sesame seeds on top. Serve and enjoy.
Makes 24 tacos.
From the kitchen of Marination Mobile of Seattle, Wa.
From:
http://abcnews.go.com
Uncle Dirty Dave's Archives
MMMMM
... An improperly cooked turkey is a ticking Meat Bomb of Death. - FDA
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