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Char Siu Tacos: A Mexi-Asian Meal

 
Char Siu Tacos: A Mexi-Asian Meal
char-siu-tacos
photo credit: Wyster M.

Kogi Truck inspired, Mexican-Chinese fusion tacos made with seasoned pork, avocados and a ginger-scallion salsa.

Recipe By: Gabrielaskitchen
  • Prep30 min |
  • Total32 min |
  • Serves6-8
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Ingredients

  • Ginger Scallion Salsa:
    • 1/4 c fresh ginger diced
    • 1/4 c scallions diced (roots and rough ends trimmed)
    • 2 Tbs cilantro finely chopped
    • 2 cloves garlic finely diced
    • 1 Tbs rice wine vinegar
    • 1 Tbs Sriracha or other Asian hot sauce
    • dash of salt
  • Marinade:
    • 1/3 c Kikkoman Lime Ponzu or 1/3 any ponzu + 1 Tbs. lime juie
    • 1/3 c soy saue
    • 1 Tbs rice wine
    • 1 Tbs sesame oil
    • 3 Tbs brown sugar
    • 1/2 Tbs five spice powder
    • 2 cloves garlic diced
    • 1 Tbs honey
  • Pork:
    • 2 1/2 – 3 pound pork boneless pork roast (shoulder)
    • 1 Tbs Lard

Instructions

Pork
Combine all marinade ingredients in a medium size bowl. Place the pork roast in a shallow baking dish or large zip lock bag. Evenly coat the roast with 3/4 the marinade, place covered in the fridge to marinate for 4 to 8 hours. Flip and move the pork a few times during the marinading time for uniform seasoning.

Preheat oven to 275 degrees and allow pork to come to room temperature. Heat 1 Tbs. lard in a heavy bottom or cast-iron pan. Sear each side of the roast for about 1 minute on very high heat, or until golden brown.

Place pork in either cast-iron pan or shallow roasting dish and put it in the oven uncovered, for 45 minutes. Pour remaining 1/4 of unused marinade over the pork and cook for 30 to 45 more minutes. Remove form oven and let rest for 30 minutes.

Slice and serve with warm corn tortillas, avocado, Sriracha and Ginger Scallion Salsa (below).

Ginger Scallion Salsa
Dice all ingredients and gently mix together. Cover and refrigerate for an hour or so to allow flavors to meld. Enjoy with tacos!

Prep Time: 30 minutes active (4 -8 marinating)
Cooking Time: 1 1/2 - 2 hours

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