Ingredients
The following ingredients have 4 Servings
- 1 pound pork shoulder/butt (thinly sliced)
- 12 (taco sized) flour tortillas
- 1/4 cup diced Kimchi
- 1-2 cups shredded cabbage
- 1/2 whole onion (sliced)
- 4 tablespoons green onion (diced)
- 2 limes (cut in wedges (optional))
- Gochujang mayonnaise ((see below))
- 2 tablespoons gochujang ((Korean chili paste))
- 3 tablespoons coconut sugar
- 1 tablespoon soy sauce
- 3 cloves garlic, (minced)
- 1 tablespoon ginger paste
- 1/2 teaspoon black pepper
- 1 teaspoon sesame oil
- 2 tablespoons sake
- 1/2 teaspoon gochugaru ((Korean chili flakes))
- 1/2 cup mayonnaise
- 1 tablespoon gochujang
- 1/2 teaspoon sesame oil
- 1 tablespoon honey
Instruction
- Combine all marinade ingredients in a bowl and mix well. Add the pork and refrigerate overnight.
- Drain all the excess marinade from the pork.
- Heat 3 tbsp. cooking oil in wok or large cast iron skillet over high heat. Oil should just be starting to smoke.
- Cook the pork in 2 batches to avoid crowding the pan. Cook for 3-5 minutes, or until pork is crispy and caramelized on the outside.
- Remove from heat and serve on warm tortillas with shredded cabbage, diced kimchi, sliced onions, green onions and gochujang mayonnaise (below).
- OPTIONAL: Drizzle with a touch of lime juice.
