Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw.
Ingredients
- 2 pounds pork loin roast
- 1 cup low sodium soy sauce
- 1/2 cup rice vinegar
- 1/2 cup brown sugar
- 1 tablespoon Gochujang
- 1 tablespoon fresh ginger
- 4 cloves garlic
- 2 tablespoons sesame oil
- 8-10 corn or flour tortillas
- cotija cheese + sesame seeds + limes
- 6 tomatillos
- 2 tablespoons Gochujang
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 tablespoons low sodium soy sauce
- juice of 2 limes
- 1-2 tablespoons toasted sesame seeds
- 6 spring onions
- 2 cups green cabbage
- 1 small mango
- 1 jalapeno + 1 red fresno pepper OR 2 jalapeno peppers
- 1/3 cup fresh cilantro
- 1 tablespoon low sodium soy sauce
- 2 teaspoons rice vinegar
- 2 teaspoons toasted sesame oil
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Instructions
- In a large bowl, combine the soy sauce, mirin, brown sugar, Gochujang (Korean chile paste), ginger, garlic and sesame oil. Add the pork and toss well to coat. Try and make sure that almost all the pork is submerge in the sauce. Cover and place in the fridge for 1 hour or overnight.
- Meanwhile, prepare the tomatillo sauce. Preheat the broiler to high. Line a baking sheet with parchment. Add the peeled tomatillos and place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos to a blender or food processor. To the blender, add the Gochujang, sesame oil, rice vinegar, soy sauce and lime juice. Blend until mostly smooth. Pour into a glass jar or serving bowl and then stir in the sesame seeds. Cover and store in the fridge until ready to serve. The sauce cane be store for at least a week in the fridge.
- To make the slaw, preheat a grill or grill pan to high heat. Toss the spring onions, jalapenos and fresno chile with a little sesame oil. Grill the veggies until grill marks appear on both sides, about 5 minutes for the pepper and 3 minutes for the onions. Remove the veggies and allow to cool. Add the cabbage and mango to a mixing bowl. Chop the spring onions, de-seed the jalapeno + fresno pepper and then chop. Add the onions, peppers, cilantro, soy sauce, rice vinegar and any remaining sesame oil. Toss well. Store in the fridge until ready to serve.
Source
Original recipe: View Original