Caramelized Hoisin Pork Tacos
Banh mi is one of my favorite sandwiches, so this taco is inspired by those flavors! Insanely simple, and loaded with flavor. The hoisin is a speedy way to caramelize your pork with no grill required, and the fresh quick pickled veggies balance these tacos out perfectly.
8 small flour tortillas*
1/2 tsp baking soda
1/2 cup hoisin sauce
1/3 cup rice wine vinegar
1 tbsp sugar
2 tbsp olive oil
Kewpie Mayo
Sriracha
1 tbsp minced garlic
1 tbsp minced ginger
2 carrots
3 baby cucumbers
1 small daikon
Cilantro for topping
1 lb pork tenderloin
Pickled Veg
2 carrot
1 small daikon
1/3 cup rice wine vinegar
1 tbsp sugar
1 tsp salt
1/2 cup warm water
Hoisin Pork
1 kg pork tenderloin
1/2 tsp baking soda
1/2 cup hoisin sauce
1 tbsp minced garlic
1 tbsp minced ginger
Pre Recipe Prep
For easier slicing, place pork tenderloin in freezer for 1-2 hours. You don't want it fully frozen but enough to firm it up.
Prep your meat
Thinly slice your tenderloin, as thin as possible. Place into a bowl with 1/2 tsp baking soda and 1/2 tsp salt. Mix and set aside for 10 minutes while you prep your veggies.
Prep your veggies
Julienne your carrots, cucumber, and daikon. Place carrots and daikon in a shallow bowl with 1/3 cup rice wine vinegar, 1 tbsp sugar, 1 tsp salt and cover with warm water. Mix well and set aside to pickle. Place cucumbers on a plate and sprinkle with salt and set aside.
Cook your meat
In a large frying pan (not non-stick), heat 1 tbsp of oil over medium high heat. Working in two batches, add in half your sliced pork in a single layer, trying to lay the pork flat as possible. Cook until golden brown on one side. Flip, add half of your garlic and ginger, and 1/4 cup hoisin, mix well then let it cook untouched for about 1 minute until it becomes caramelized. Flip and caramelize on the other side. Remove from pan and repeat with remaining pork. Your pan will probably be pretty coated after the first batch so I recommend giving it wipe to prevent too much char on the second.
Assemble
Warm/char your tortillas on an un-oiled pan over high heat for 10 seconds/side.
To assemble, top tortilla with pickled veg, caramelized pork, kewpie mayo, sriracha and cilantro.
*Please use flour tortillas, trust me - the textures and flavours just don't jive with a corn tortilla.
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