Thai Pork Tacos

Recipe courtesy Camille's on Wheels
Show: Eat St. Episode: Yum-Yum
TOTAL TIME: 4 hr 30 min
Prep: 30 min
Inactive Prep: --
Cook: 4 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

PORK:
  • 2 teaspoons salt
  • 8 kaffir lime leaves
  • 6 cloves garlic, peeled
  • 4 stalks lemongrass, cut into 1-inch pieces (light part only)
    SLAW:
    • 1 tablespoon agave syrup
    • 1 tablespoon mirin
      PICO DE GALLO:
      • 4 tomatoes, finely chopped
      • 4 to 6 jalapenos, minced
      • 1 onion, finely chopped
      • Corn tortillas, for serving
      • Fresh cilantro leaves, for serving
      recipe tools

      Directions

      For the pork: Preheat the oven to 300 degrees F.

      Place the pork, coconut milk, chili paste, ginger, salt, lime leaves, garlic and lemongrass in a large Dutch oven. Pour in 1 cup water and cover tightly. Bake until fork tender, about 4 hours. Shred the meat.

      For the slaw: Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness.

      For the pico de gallo: Mix the tomatoes, jalapenos and onions together.

      Warm the corn tortillas on skillet and place approximately 3 tablespoons of shredded pork on top. Top with some slaw, pico de gallo and cilantro.

      This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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