bbq, homemade tacos, korean bbq tacos, pickled onions, pineapple salsa, pork belly tacos

Korean BBQ Tacos

It all started with a chile pepper. This chile, in fact. The pasilla chile. It met with left over pork belly, one of the beneficial things of doing Charcutepalooza is the fact that you have a few cuts of pork on hand on any given day. Combined with watching too many food shows on the Food Truck craze, it made for an aching desire for unconventional tacos. That desire–and Google–lead me to the Steamy Kitchen and her recipe for Korean BBQ Tacos .

The recipe was modified and ended up being something like this:

For the Kogi BBQ Sauce


2 tablespoons Korean fermented hot pepper paste (gochujang) **I used one dried pasilla chile, pureed with 4 cloves of garlic instead


3 tablespoons sugar
2 tablespoons soy sauce
1 teaspoon rice wine vinegar
2 teaspoons sesame oil

**I also added two tblspn of minced lemon grass and two tblspn of ketchup.

Whisk all ingredients together until sugar has dissolved and mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.


I pickled some red onion


1 pound cooked pulled pork, cooked shredded chicken **I used my favorite pork belly recipe, adding a garlic, oregano seasoned salt to it.


**I made a pineapple salsa with grilled pineapple, red onion, cilantro, maple syrup, lemon juice and salt.


**I crumbled Ricotta Salata cheese on top, in place of Cotija.

A little on the acidic side but very, very satisfying. The true highlight was the bbq sauce, which I think I’ll be slathering on some wings the next time I make them.

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