Recipe courtesy of James Cunningham
Banh Mi Tacos
- Level: Intermediate
- Yield: 50 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 50 servings
- Calories
- 210
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 3
- Sugar
- 11
- Protein
- 8
- Cholesterol
- 25
- Sodium
- 629
- Total: 6 hr 40 min
- Active: 45 min
Ingredients
Pork:
One 5-pound pork shoulder
Salt and freshly ground black pepper
Carrot and Daikon Pickle:
1 cup sugar
1 cup rice vinegar
1 cup white vinegar
Pinch salt
3 cups finely grated carrots
3 cups finely grated daikon
Sauce:
3 2/3 cups hoisin sauce
1 4/5 cups oyster sauce
1 1/2 cups brown sauce, such as HP Sauce
5 tablespoons chopped ginger
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon Sriracha
3 cloves garlic, chopped
1 cup chopped green onions
Sesame seeds
50 corn tortillas
Lime wedges, for serving
Directions
- For the pork: Heat the oven to 250 degrees F. Sprinkle the pork shoulder liberally with salt and pepper. Roast until the meat falls apart easily with a fork, basting every 30 minutes, 6 hours.
- For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil.
- Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours.
- For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well.
- Let the pork cool slightly, then shred the meat and mix with the sauce. Mix together the carrot and daikon pickles with the green onions and sesame seeds to taste.
- Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.