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Korean BBQ Tacos | DonalSkehan.com
  • main-meals

Korean BBQ Tacos

September 18

Pork shoulder slowly cooked in gochujang, ginger and sesame and served with a carrot & cucumber slaw in a taco- seriously good and can be nicely replicated at home.

  • serves Serves 6
  • time 8h 30mins

Method

  1. 1. Preheat the oven to 220°C/ 200 °C fan/ 425°F/ Gas Mark 7.
  2. 2. Remove the skin & fat from the pork, cutting into large pieces and transfer to a baking tray with a sprinkle of sea salt. Allow to crisp up in the oven for 15 minutes. Once crisp, chop into small pieces.
  3. 3. Transfer the pork shoulder to a slow cooker along with the onion, ginger, garlic, sesame oil, ketchup, gochujang, soy sauce, dark brown sugar with a pinch of sea salt. Using your hands, massage the sauce into the meat and toss to cover completely.
  4. 4. Slow cook on a low setting for 8 hours until tender.
  5. 5. Before it's ready to serve, prepare the sides. Add the cucumber and spring onions to a bowl with the lime juice, soy sauce, sesame oil and toasted sesame seeds.
  6. 6. In a separate bowl, add the red onion with the coriander and the lime juice, mixing well.
  7. 7. In another bowl, add the carrot, soy sauce, sesame oil and sesame seeds, mixing well.
  8. 8. Once the meat is cooked, remove from the slow cooker and shred using two forks on a large baking tray.
  9. 9. Transfer the cooking liquid from the slow cooker to a small pot and set over a medium heat and allow to reduce down. Pour this sauce over the meat and place under a hot grill.
  10. 10. Add the crispy fat to the tray with the shredded pork and serve to the table with the tortilla wraps, baby gem, cucumber, red onion and carrot salads.

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Ingredients

3.5lbs pork shoulder

1 onion, roughly chopped

1 thumb-sized piece of ginger

5 cloves garlic

1 tbsp sesame oil

3 tbsp ketchup

2 tbsp gochujang

3 tbsp dark soy sauce

2 tbsp dark brown sugar

Sea salt

 

For the cucumber salad:

1 cucumber, finely sliced

5 spring onions, sliced diagonally

1/2 lime, juice of

2 tsp soy sauce

1 tsp sesame oil

1 tbsp sesame seeds, toasted

 

For the red onion salad:

1 red onion, finely chopped

Handful of coriander, finely chopped

1/2 lime, juice of

 

For the carrot salad:

1 carrot, julienne peeled

1 tbsp sesame seeds, toasted

2 tbsp soy sauce

2 tbsp sesame oil

 

To serve alongside:

4 baby gem lettuce, roughly torn

12 tortillas, lightly toasted

1.5kg pork shoulder

1 onion, roughly chopped

1 thumb-sized piece of ginger

5 cloves garlic

1 tbsp sesame oil

3 tbsp ketchup

2 tbsp gochujang

3 tbsp dark soy sauce

2 tbsp dark brown sugar

Sea salt

 

For the cucumber salad:

1 cucumber, finely sliced

5 spring onions, sliced diagonally

1/2 lime, juice of

2 tsp soy sauce

1 tsp sesame oil

1 tbsp sesame seeds, toasted

 

For the red onion salad:

1 red onion, finely chopped

Handful of coriander, finely chopped

1/2 lime, juice of

 

For the carrot salad:

1 carrot, julienne peeled

1 tbsp sesame seeds, toasted

2 tbsp soy sauce

2 tbsp sesame oil

 

To serve alongside:

4 baby gem lettuce, roughly torn

12 tortillas, lightly toasted