Pork Banh Mi Tacos

Tuesday, September 17, 2019

Garnish & Gather’s Pork Banh Mi Tacos with sriracha crema & quick-pickled carrot & radish

20 min active, serves 2

Ingredients:

1 cup matchstick carrots

1/3 cup thinly sliced radish

¼ cup rice vinegar

2 Tbsp sugar

2 limes

1/3 cup sour cream

½ Tbsp hoisin

1 Tbsp sriracha

2 green onions, chopped

1 cup cucumber

half of a jalapeño

6 oz smoked pulled pork

2 tsp minced garlic

2 tsp minced ginger

1 tsp sesame oil

6 flour tortillas

1/3 cup chopped cilantro

salt & pepper

olive oil

1. PICKLE VEGGIES & MAKE CREMA

• In a mixing bowl, combine carrot, radish, rice vinegar, sugar, ¼ tsp salt & ¼ tsp pepper, then set aside
• Zest and juice one lime, keeping separate, and cut other lime into wedges
• Whisk together lime zest, sour cream, hoisin sauce, sriracha, half of green onion, and salt & pepper to taste, then set aside

2. PREP VEGGIES & PORK

• Peel cucumber, cut in half lengthwise & slice into half moons
• Remove seeds and thinly slice jalapeño
• Roughly chop pulled pork

3. SEAR PORK

• Heat 1 Tbsp oil in a med skillet over med-high heat
• Add garlic, ginger & remaining green onion and cook 30 seconds
• Add pork and cook 2—3 min, until warmed through
• Stir in lime juice, sesame oil, salt & pepper
• Place tortillas between damp paper towels & warm in microwave for 30 sec
• Drain pickling liquid from carrots & radishes

4. PLATE MEAL & ENJOY

• Divide pork, cucumber, pickled veggies, jalapeño & cilantro evenly among tortillas
• Drizzle tacos with crema & garnish with lime wedges