Learn To Cook: How To Make Asian Tacos

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There is a reason we couldn’t resist a little cultural fusion with this recipe. Slow-cooked pork made with ginger, garlic, cilantro and soy sauce makes for a melt-in-your-mouth experience.

For Pork
1 cups chicken broth
3 tbsp soy sauce
3 tbsp Chinese rice wine
2 tbsp brown sugar, not packed
4 cloves garlic, diced
1 jalapeno, diced with seeds
1 2-inch piece of ginger, peeled and diced
2 lb pork shoulder, boneless & fat trimmed
1 tsp salt
1 tsp pepper

For Slaw
½ small head red cabbage, sliced thinly
3 carrots, peeled and julienned
1 cucumber, peeled and julienned
Juice of 1 orange
Handful of cilantro, roughly chopped
¼ cup thinly sliced green onions
1 tbsp olive oil or sesame oil
Salt & pepper to taste

1. In a crock pot, combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, jalapeno, salt and pepper and stir to combine. Add in the pork and cook on low for about 8 hours or until easily shredded with a fork.

2. When pork is done, throw together the slaw. In a large bowl, toss together the sliced cabbage and julienned carrots, cucumber and green onion. Squeeze the juice of 1 orange in a separate small bowl and add salt and pepper. Slowly add in the olive oil while whisking constantly. Add the dressing and cilantro to the vegetables and toss to coat. Set aside.

3. Go back to the pork. Remove pork from the broth and place in a large bowl or colander. Shred, removing any large pieces of ginger, garlic or jalapeno. Add a little bit of juice and toss.

4. For your tacos, add pork to warmed flour tortillas. Top with a good helping of slaw and enjoy.

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Shot and edited by: Matt Rice

Royalty Free Music courtesy of Audio Network titled: "Spanish Serenade" by Keith Beauvais