Pork Shoulder Kimchi Taco
A twist on the classic Carnitas Taco, with some Asian fushion!
Servings: 2 people
Calories: 405kcal
Cost: $8
Equipment
- Dutch oven
Ingredients
- 2 lb pork shoulder diced into large chunk
- ¼ onion sliced
- 1 long hot pepper sliced
- 2 clove garlic sliced
- 1 tbsp lard or substitute with other oil
- 1 can diced tomato
- 1 can beans or you can use the soaked dried beans here
- 1 lb baby carrot
- 2 bay leaves
- 2 dried chili peppers
Taco part
- warmed tortilla
- kimchi
- scallion
- cheese
Instructions
- Heat up a Dutch oven over medium heat and melt 1 tbsp of lard.
- Add the sliced onion, pepper, and garlic to the pot and quickly stir-fry them until they get a little bit charred and release their fragrance. Transfer them to a bowl for later use.
- Then, add the pork shoulder chunks into the same pot and char the surface. Next, use the remaining grease in the pot to stir-fry 2 bay leaves and 2 dried chilis until their aroma is released.
- Add 1 can of diced tomato, 1 can of beans, and 1 bag of baby carrots. Mix everything well, bring to a boil, and cover the lid. Cook for 1 and a half hours.
- Pull the pork apart and mix well with the sauce. Turn off the heat and add the charred onion and peppers mix, and mix well with everything.
- Warm up some tortillas and add a scoop of pork on top. Add the ingredients listed in the topping section or substitute to other toppings that you like. Enjoy!
Nutrition
Calories: 405kcal