Korean BBQ Tacos with glazed pork
Korean BBQ tacos with pork and pineapple kimchi & pointed cabbage
Ingredients
Number of portions
Meat
2 kg pork butt
1 dl Santa Maria BBQ Sauce & Rub Mix Red Chili &
Ginger 101999Salt
Canola oil
200 g sliced yellow onion
4 dl Santa Maria BBQ Sauce Korean Style, 200518
Pointed cabbage and pineapple kimchi
400 g shredded pointed cabbage
100 g drained pineapple chunks
15 g Santa Maria Kimchi Spice Mix, 100270
1 teaspoon Santa Maria Paprika powder, 102076
2 tbsp rapeseed oil
Assembly
Santa Maria Soft Tortilla 6”, 102521
Fresh cilantro
Santa Maria Wasabi & Sesame, 4114
For Serving1 tbsp Santa Maria Sriracha Sauce, 200107
2 dl mayonnaise
How to prepare
Meat
Rub the meat with rub and a little salt. Brown in the oil on high heat until well browned on all sides.
Place the onion in the bottom of an ovenproof dish, put the meat on top and pour on water so that the bottom of the dish has about 3 cm of water at the bottom. Pour over about half of the BBQ sauce. Bake under a lid at 150 degrees for about 4 hours, turn halfway through and dilute with more water if needed. Alternatively, bake overnight at a lower temperature.
When done, pull the meat apart. Leave the onion and water in. Mix in the remaining BBQ sauce, possibly a little more.
Cabbage
Stir the kimchi mix and paprika powder into the oil. Stir in the vegetables and let sit for at least 1 hour
Mayonnaise
Mix well and set aside.
Finally, fill the tortillas with the meat, kimchi and mayo, top with fresh cilantro and sesame & wasabi topping.
Recipe categories
Food