Pork & Kimchi Tacos

Pork & Kimchi Tacos

By Chef Sang Kim

 
A perfect blend of Mexican and Korean cuisine, marrying the most famous dish from both culinary traditions into a deeply flavourful comfort dish.
 

INGREDIENTS | SERVES 2-4

• 1 lb of lean ground pork
• 1 cup well-fermented kimchi, chopped
• 8-10 mini corn tortillas
• 1 small onion, diced
• 2 oz cilantro, finely chopped
• 1 mango, diced
• 2 avocado, peeled and pitted
• 2 tomatoes, diced
• 4 pickled jalapeno peppers, de-seeded and thinly sliced
• 2 limes
• 2 oz gochujang paste
• 1oz white vinegar
• 1 tbsp sesame oil
• 2 tbsp olive oil

 

PREPARE AVOCADO GARNISH

1. In a bowl, combine avocados and the juice of one lime with half of the cilantro
2. Mash them together with a fork
3. Season with salt and black pepper

 

PREPARE MANGO SALSA

1. In a bowl, combine diced mango, diced tomatoes and half of the diced onion with the other half of the cilantro
2. Mix in the juice of one lime
3. Season with salt and black pepper

 

PREPARE PORK

1. Add 1 tbsp olive to a non-stick pan over med-high heat
2. Add remaining diced onion for 3 minutes, until soft
3. Add ground pork, stirring until pork is fully cooked, about 6-7 minutes

 

PREPARE KIMCHI

1. In another pan add remaining olive oil over med-high heat
2. Add kimchi, stir for 8-10 minutes until kimchi wilts slightly
3. Add sesame oil and cook for another 2 minutes

 

PREPARE TORTILLAS

1. Wrap mini tortillas in foil and bake until hot

 

SERVE

1. Top mini tortillas with pork and kimchi
2. Add garnishes
3. Blend gochujang paste with white vinegar and drizzle over the garnishes