4 Servings:
. 1-¼ lb very thinly sliced pork shoulder butt
. ½ onion thinly sliced
. 2 tablespoon gochujang
. 1-½ tablespoon Korean chili flakes
. 1 tablespoon soy sauce
. 1 tablespoon sugar
. 2 garlic cloves minced
. 1 teaspoon freshly grated ginger
. 1 tablespoon sesame oil
. 1 tablespoon corn syrup
. 1 tablespoon canola oil
. corn or flour tortillas
. 3 cups shredded romaine lettuce
. 2 plum tomatoes, chopped
. ¼ red onion, chopped
. handful cilantro, chopped
For Vinaigrette:
. 2 teaspoon soy sauce
. 2 tablespoon lime juice
. 3 tablespoon canola oil
. ½ teaspoon cumin
. ¼ teaspoon garlic powder
. salt and pepper to taste
1. In a small mixing bowl, combine gochujang, Korean chili flakes, soy sauce, sugar, garlic, ginger, and corn syrup. Mix well.
2. Look for very thinly sliced pork shoulder cut that has a little bit of marbling in the meat. If you can’t find pre-sliced meat, ask your butcher to slice into ⅛” thickness.
3. Add the Gochujang mixture to the meat.
4. Toss together so that the mixture will coat the pork all around. Disposable gloves come in handy to do the job.
5. Heat oil in the skillet over medium heat, place the pork and sliced onion on top. Let them sizzle for 1 minute.
6. Then stir-fry the pork and onion until fully cooked.
7. Meanwhile chop all the topping ingredients (lettuce, tomatoes, onion, cilantro) for the taco.
8. In a mixing bowl, combine all the vinaigrette ingredients and whisk all together until emulsified.
9. Build a taco with tortilla, pork, and toppings. You can sprinkle shredded cheese on top if you like.
10. Drizzle soy lime vinaigrette over the tacos and serve immediately.
