When it comes to tacos, we’ll take them just about any way we can get them. Whether it’s with a little bit of onion and cilantro, some avocado, salsa or cheese if we’re feeling frisky, Mexican tacos have a way of just being always delicious. That’s the reason we couldn’t resist a little cultural fusion with this recipe. Slow-cooked pork made with ginger, garlic, cilantro and soy sauce makes for a melt-in-your-mouth experience. Top that with a crunchy cabbage, cucumber and carrot slaw and we’re in food heaven. All around, this recipe is fresh, healthy and super easy to make. And just so you know, the leftovers are even better!
Dig into this Asian taco recipe with our host in this video tutorial. Once you learn to cook this dish, you’ll have these tacos on rotation for weeknight dinners!
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1 cups chicken broth
3 tbsp soy sauce
3 tbsp Chinese rice wine
2 tbsp brown sugar, not packed
4 cloves garlic, diced
1 jalapeno, diced with seeds
1 2-inch piece of ginger, peeled and diced
2 lb pork shoulder, boneless & fat trimmed
1 tsp salt
1 tsp pepper
½ small head red cabbage, sliced thinly
3 carrots, peeled and julienned
1 cucumber, peeled and julienned
Juice of 1 orange
Handful of cilantro, roughly chopped
¼ cup thinly sliced green onions
1 tbsp olive oil or sesame oil
Salt & pepper to taste
1. In a crock pot, combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, jalapeno, salt and pepper and stir to combine. Add in the pork and cook on low for about 8 hours or until easily shredded with a fork.
2. When pork is done, throw together the slaw. In a large bowl, toss together the sliced cabbage and julienned carrots, cucumber and green onion. Squeeze the juice of 1 orange in a separate small bowl and add salt and pepper. Slowly add in the olive oil while whisking constantly. Add the dressing and cilantro to the vegetables and toss to coat. Set aside.
3. Go back to the pork. Remove pork from the broth and place in a large bowl or colander. Shred, removing any large pieces of ginger, garlic or jalapeno. Add a little bit of juice and toss.
4. For your tacos, add pork to warmed flour tortillas. Top with a good helping of slaw and enjoy.
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