KOREAN SEARED PORK TACOS

Korean seared pork tacos made with seared, tender bits of pork, mushrooms, and then topped with crunchy kimchi and a sriracha aioli sauce. Served in a warm flour tortilla.

After I made these Korean Seared Pork Tacos, I really struggled with a name for them! The recipe came about because we cooked a delicious pork tenderloin a couple days ago, and did not want it to go to waist. Anyone knows, when you buy meat at Costco, unless you’re feeding a crowd, there will be leftovers.

For love of all Korean food, Korean Pork Tacos were born. Tacos loaded with tender pieces of seared pork, combined with mushrooms for added texture and flavor. What’s even better- if you wish to make the tacos vegetarian, only use mushrooms and up the amount. Once the pork and mushrooms are tender, we add the perfect amount of seasoning; including hoisin sauce.

What is Hoisin sauce?

Hoisin sauce is an important ingredient in Asian cooking. It adds a nice hint of sweetness, coupled with saltiness. You can find the sauce in pretty much any supermarket, in the Asian aisle. Most likely, it will be near the soy sauce. One of the best things about hoisin sauce is that it can be used for a variety of things. From marinating meats, adding to soups and stews, or in this case- as a seasoning.

All about the toppings:

These tacos are extra Korean and delicious mainly because of the toppings. Adding the kimchi and sriracha aioli really added an amazing layer of flavor. If you haven’t already tried kimchi, wait no longer! This recipe for kimchi is super simple, and extra delicious. Kimchi can also be purchased in the produce sections at most grocery stores, near the tofu.

For the sriracha aioli- it’s easy peasy! Add one tablespoon sriracha, to two tablespoons of may. Gochujang is a paste that is spicy, and used in A LOT of Korean dishes. Use this paste if you own it, if not, just omit it altogether. Lemon juice is important for the aioli, as it adds a touch of acidity.

For the tacos:

Searing the tortillas in a touch of butter is an important step for this recipe. Butter and tortillas go together like peanut butter and jelly, so don’t skip this step!

Once everything is done, assemble the Korean Seared Pork Tacos just the way you like!

Yield: 2 People

Korean Seared Pork Tacos

Print

Korean seared pork tacos made with seared, tender bits of pork, mushrooms, and then topped with crunchy kimchi and a sriracha aioli sauce. Served in a warm flour tortilla.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Ingredients

• 2 cups Pork, pork loin or any cut precooked, chopped
• 1 cup Mushrooms, diced
• 1 tablespoon Olive oil
• 2 medium Flour tortillas
• 1 tablespoon butter, to warm tortillas
• 1 cup Kimchi

Sriracha aioli

• 1 tablespoon Sriracha
• 1 teaspoon Lemon juice
• 2 tablespoon Mayonnaise
• 1 teaspoon Gochujang, (optional)

Seasoning (to taste)

• 1 tablespoon Hoisin sauce
• 1 teaspoon Black pepper
• 1/2 tablespoon Seasoning salt
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder

Instructions

1. Add the olive oil to a skillet and heat over medium. Add pork and diced mushrooms and cook for about 5-7 minutes (untlil mushrooms are tender and pork is seared).
2. Combine seasonings with pork and mushrooms, continue cooking 1-2 minutes.
3. Remove meat mixture from pan and set aside. Melt butter in the pan, and heat tortillas in butter, 30 seconds to 1 minute per side.

Sriracha aioli

1. Combine sriracha, mayonnaise, lemon juice, and gochujang in a small bowl. Mix well.

Assemble tacos

1. Layer the meat, kimchi, and then top with the sriracha aioli.

Notes

Gochujang can be omitted, it does add a bit more spice.

Use any cut of meat, or only use mushrooms for vegetarian version.

Corn tortillas would be an awesome substitution for flour.

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