Korean Pork Tacos
Our sauce today (the whole dish, actually) was actually inspired by Blue Apron. No, I’ve never actually used the service (I’m always worried I’ll be stuck with lots of stuff I can’t eat!), but I do like to browse their site when I’m trying to decide what to make for the week. Which is where I found this recipe. I was mostly intrigued by this Gochujang, which is a Korean chile paste. Lucky for me I was able to find some at Whole Foods – with no high FODMAP ingredients either! The stuff I got is Mother in Law’s fermented chile paste concentrate. (Although Marc and I have taken to calling it “not yo mama’s chile paste”) I’m sure there are other great brands too, but I highly recommend this stuff – it’s just spicy enough to be addicting. As in, we’re already on our second jar.
The sauce has evolved since the first time we used it with tacos, the most recent update being on Easter actually. Marc had mentioned a day or so prior that he thought the gochujang would be really awesome with mustard and some maple syrup. The next day when we were cooking the ham (first ham ever, btw), I was like, “we’re putting it on the ham!” It did not disappoint.
We like our tacos simple – just meat + cheese in these with some avocado, but we also sautéed some summer squash and eggplant to fill my veg needs. This sauce goes great on so many things though – so far we’ve put it on ham and chicken wings as well!
Koren Pork Tacos
- 1-2 tablespoons gochujang chile paste (I use Mother in Law’s brand)
- 1-2 tablespoons olive oil
- Mustard , to taste
- Dash maple syrup
- Salt & pepper
- Water or neutral/sweet vinegar (like apple cider or rice), to consistency (this depends on the consistency of the other ingredients you’re using.)
- ½ pound pulled pork , cooked (can also use ground pork or any other meat, really)
- 4 corn tortillas
- Grated cheddar cheese
- ½ each medium zucchini and yellow summer squash
- ¼ medium eggplant
- Seasonings: basil, oregano, rosemary, nutmeg (just a dash), cumin - to taste
- Salt & pepper
- Make the sauce: Mix chile paste, oil, mustard, maple syrup, salt & pepper in a small bowl or jar. Add vinegar, water, or more oil if too thick. Taste and adjust to your preference. If you want it more spicy = more chile paste, sweeter = more maple syrup, more mustard-y = you got this one. If the flavors are accidentally too strong, add more oil / water. You want somewhere in the ¼-½ cup range for ½ lb meat.
- Cook the pork if needed. In another bowl, mix the pork with the sauce and set aside.
- Sauté the veggies: Chop vegetables and season with your desired spices. Heat oil in a skillet over medium-high and sauté the veggies until soft and a bit toasty.
- In the same skillet or another, heat without oil over medium. Warm the tortillas until they’re almost toasty (they’ll get really soft first - keep going!). This keeps them from getting soggy and falling apart.
- Assemble the tacos: smear some avocado on one half of the tortilla. Scoop pork into the middle; top with grated cheese, lettuce, or whatever else you want. Serve with the veggies (or put them in the tacos, that’s good too).
You might also like
This post has been sitting around as a draft for literally a month – and the pictures longer than that – because I’ve apparently been having a bit of writer’s block about it. I just can’t think of anything to say, other than that since I discovered this method of cooking salmon, I use it all the time. Fish is so tricky to get just right…
Someday I’ll do a travel guide for Austin – considering I live here it’s almost embarassing that I haven’t done one yet – but until I get my act together I’ll tell you the one place you MUST go if you’re in Austin: Via 313 Pizza…
So, I started a low FODMAP guide to Spain last week, which I’m really excited about, but considering I’m still not done (and may have decided halfway through to re-structure everything)… I figured I’d share a Spain-inspired recipe instead. Otherwise it’ll end up being weeks before I post anything…