Korean BBQ Tacos

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.

• Main Meals
• pork tacos
• Korean tacos

Ingredients

• US
• METRIC