Think Korean BBQ meets a Mexican Taco Truck and you'll wind up with these. Korean spices perfectly complement the well marbeled fat of our Neck Steaks in this taco dish. Don't skimp on the fresh cilantro to garnish this dish, it elevates it to something indescribable.
- 1 lb Urban Digs Farm Heritage Pork Neck Steaks
- 1/2 large onion, sliced
- 3 tablespoon Korean chili paste
- 2 tablespoon Korean chili flakes
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 2 cloves garlic, finely minced
- 1 teaspoon fresh ginger finely minced or 1/2 teaspoon ginger powder
- 1 tablespoon sesame oil
- 1 tablespoon toasted sesame seeds
- 1 tablespoon corn syrup, optional
- 1 tablespoon Pork Lard, or other cooking fat
- corn or flour tortillas
- 3 cups shredded romaine lettuce
- 2 plum tomatoes, chopped
- ¼ red onion, chopped
- handful cilantro, chopped
- Shredded cheese, optional
- 2 teaspoon soy sauce
- 2 tablespoon lime juice
- 3 tablespoon canola oil
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- salt and pepper to taste
- In a small mixing bowl combine chili paste, chili flakes, soy sauce, sugar, garlic, ginger, sesame oil, sesame seeds, and corn syrup if using, mix well. The corn syrup is not necessary, but it does create for an extra sticky glaze on the pork in the end.
- In a large mixing bowl combine pork with the sauce, and mix well to coat all the pork slices gets incorporated with the sauce evenly.
- Place the lard (or cooking oil) into the skillet and heat over medium-high heat. Place pork over the skillet and add the sliced onion on top. When they sizzle, start tossing everything to cook evenly all the way or until the pork is fully cooked and onions are soft, about 3-5 minutes.
- While pork is cooking, assemble the soy lime vinaigrette, whisking all the ingredients until well blended, and adjusting the seasoning as needed.
- Assemble your taco with pork mixture, vegetables and drizzle with the vinaigrette. Serve immediately.
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