Pork Verde Tacos

Pork Verde Tacos
 
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Ingredients
Salsa Verde Guacamole
Instructions
Tacos
  1. Season pork generously with salt and pepper.
  2. In a skillet over medium-­high heat sear pork on all sides.
  3. Transfer to a pressure cooker and pour verde salsa over top. Cook on high for 45­-50 minutes. Let roast cool and shred.
  4. Meanwhile, in a mixing bowl, combine sugar and vinegar. Add red onions and marinate for at least 30 minutes or up to 8 hours.
  5. To serve, warm tortillas on griddle or in a pan. Fill with pork, onions, cotija cheese, cilantro and verde guacamole. Serve with a lime wedge.
Salsa Verde Guacamole
  1. In a large saucepan, bring 4 cups water to a boil.
  2. Add tomatillos. Reduce heat; simmer, uncovered, for 5 minutes. Drain.
  3. Place the avocados, onion, jalapeño, cilantro, salt and tomatillos in a food processor. Cover and process until blended. Refrigerate until chilled.

 

Chinese Style Prawn Wrap

Chinese Style Prawn Wrap
 
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Serves: 4
Ingredients
Instructions
  1. Clean and wash the vegetables.
  2. Cut leeks in rings, mushrooms into quarters, the carrot with a crinkle­cut knife. Cut green onions into pieces.
  3. In a pan heat 2 tablespoons canola seed oil and fry the vegetables for 10 minutes add the sprouts and peas at the end. Season heartily with salt, pepper, ginger and coriander.
  4. Peel the garlic, chop finely, heat in 2 tbsp canola seed oil and the prawns fry on both sides for 2­3 minutes. Keep warm with the vegetables.
  5. Meanwhile, in a medium sized baking pan 4 equally sized pancakes. From pepper cut four rings. Serve the pancakes with chili rings on four plates and fill with vegetables and prawns.

 

Korean Bulgogi Beef Tacos

Korean Bulgogi Beef Tacos
 
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Ingredients
Korean ­Style Slaw
Soy Lime Dressing:
Instructions
  1. Cut off any excess fat from the short ribs then thinly slice the beef and cut into 1½­inch pieces. Place in a large bowl or in a plastic resealable bag.
  2. In a blender or food processor, blend the soy sauce, mirin, sugar, sesame oil, garlic, scallions and ginger. Pour half of the sauce over the short ribs, ensuring all the beef is covered. Seal tightly and marinate the short ribs in the refrigerator for at least 3 hours and up to 24 hours.
  3. Place the other half of the marinade in a pan and reduce over medium heat, stirring occasionally, until the mixture is thick. Place in a serving bowl and reserve to drizzle on the tacos.
Korean ­Style Slaw
  1. Place the cabbage, daikon, cilantro and scallions together in a medium to large bowl.
Dressing
  1. In a small bowl, whisk together the lime juice, soy sauce, mirin and Sriracha.
  2. Slowly whisk in the olive oil.
  3. Place the dressing in the fridge until ready to use.
Taco Assembly
  1. Heat your griddle to high. Flash cook the meat while simultaneously caramelizing the marinade. Place your short ribs on the griddle. Cook for 2 to 3 minutes and flip. Cook an additional 3 minutes, then wrap the meat in foil and set aside.
  2. Grill up your tortillas. Flip after 45 seconds. Grill for another 45 seconds and remove.
  3. On the grilled tortillas, pile some Korean slaw, dressing, beef, reserved and reduced marinade and extra Sriracha to taste.

 

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