Prep Time: 15 minutes
Cooking Time: 3 hours 15 minutes
Serves: 8
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My first blog post for 2017 calls for something light and fresh. In collaboration with Pork 360, I bring you Asian inspired Pulled Pork piled on crispy grilled wraps with pickled cabbage &  red onion, fresh pineapple and kimchi (a Korean staple – fermented seasoned vegetables). This combination really gets the taste buds going.  Salty, sweet, sour with the right amount of heat and some kimchi funk to boot. The perfect meal for these hot summer days. Enjoy 😉

img_6012-smallerAsian Inspired Pulled Pork Tacos with Fresh Pineapple & Kimchi

Ingredients
Pulled Pork:
1,3 kg boneless pork leg or shoulder – Pork 360 quality assured pork is available at Food Lover’s Market
Freshly ground salt and pepper
2 Tbs (30 ml) coconut oil
1 onion, diced
5 garlic cloves, crushed
2 Tbs (30 ml) finely grated ginger
400 g tin chopped tomatoes
1/4 c (60 ml) fish sauce
1 Tbs (15 ml) sriracha sauce or more if you like
2 Tbs (30 ml) rice wine vinegar
1/4 c (60 ml) coconut sugar (available at health shops) or replace with brown sugar
handful of fresh coriander, chopped
3 Tbs (45 ml) sweet Indonesian soy sauce

Pickled cabbage & red onion:
2 baby white or red cabbages, finely shredded
1 small red onion, finely sliced
45 ml rice wine vinegar

‘Tacos”:
8 – 10 tortilla wraps
Olive oil for brushing

To serve:
1 pineapple, peeled and finely diced
Handful of coriander, roughly chopped
250 g Kimchi (available at Asian supermarkets)
Sriracha sauce

Method
Preheat oven to 170 Degrees Celsius.
Lightly coat the pork with oil, salt and pepper.
Heat a large ovenproof casserole pot and sear the pork on each side for about 3-4 minutes per side or until nicely browned.  Remove pork and set aside.
In the same pot, add the onion, garlic and ginger and saute over moderate heat until softened and fragrant.
Add the tomatoes, fish sauce, sriracha, vinegar and sugar, mix until well combined and bring to the boil.
Add the pork back into the pot, fat side up and laddle the sauce over the pork until well coated.
Cover and roast for +- 3 hours or until meat falls apart when prodded with a fork.
Mix the cabbage, onion and rice vinegar together. Cover and refrigerate until ready to serve.
Remove pork from the sauce, use 2 forks to shred the pork into stringy pieces. Add the pulled pork back into the saucy pot together with the sweet soy sauce and fresh coriander. Mix until pork is well coated in the sauce.
When ready to serve, brush the wraps with a little olive or coconut oil. Heat a griddle pan until smoking hot. Grill tortillas until charred on both sides – on standing they will crisp up. This will only take a few seconds, so keep an eye on them.
Spread some kimchi onto each wrap, top with pickled cabbage & red onion, a generous portion of pulled pork and some diced pineapple. Garnish with fresh coriander, fold them over and enjoy with sriracha sauce on the side.
Keep some napkins nearby, just saying.
P.s. For smaller tacos, use small/cocktail wraps.

Side note: This pork is delicious hot or cold. Try in a salad, sarmie or with rice too!

asian pulled pork

Pork 360

About The Author

Food consultant, recipe developer and stylist.

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