Banh Mi Taco Recipe

Season and Sear

Pat pork chunks dry and season with 1 tbs kosher salt and 1 tsp black pepper. Heat 1 tbs vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear pork in batches until browned on all sides, about 3–4 minutes per side. Transfer seared pieces to a plate.

Build Sauce and Braise

Reduce heat to medium. Add minced garlic and grated ginger to the pot and sauté 30 seconds until fragrant. Add 1 cup soy sauce, 1 tbs brown sugar, 2 tbs gochujang, 2 tbs rice vinegar, 1 tsp sesame oil and 1 cup water or stock. Stir to combine and scrape any browned bits from the bottom.

Simmer

Return pork to the pot. Bring to a simmer, then cover and either: simmer gently on the stovetop for 2–2½ hours until very tender, or transfer to a 300°F (150°C) oven for 2–2½ hours. Add liquid if it reduces too far. Pork is done when it easily shreds with two forks.

Shred and Reduce Sauce

Remove pork to a cutting board and shred with two forks. Meanwhile, skim off excess fat from the cooking liquid. Bring remaining liquid to a boil and reduce until slightly thickened (about 8–10 minutes). Return shredded pork to the reduced sauce and toss to coat. Taste and adjust seasoning (add a pinch of salt or 1–2 tsp sugar if needed). Keep warm.

Combine 1 cup rice vinegar, 1 cup water, 2 tbs sugar and 1 tsp salt in a small saucepan. Warm over medium heat just until sugar and salt dissolve. Remove from heat and let cool 2–3 minutes, then pour over 1 cup julienned carrots and 2 sliced jalapeños in a jar or bowl. Let cool to room temperature, then refrigerate at least 30 minutes (longer for more flavor).

In a bowl toss 3 cups thinly sliced red cabbage with 2 sliced scallions, 1 tbs fresh lime juice, 1 tsp fish sauce, 1 tsp sugar and 1/2 tsp salt. Toss well and let sit 10–15 minutes to soften slightly. Taste and adjust acidity or salt as desired.

In a small food processor or blender combine 1/2 cup mayonnaise, 1/2 cup cilantro, 1 tsp sesame oil, 1 tbs lime juice, 1 minced garlic clove, 1/2 tsp sugar and 1/4 tsp salt. Blend until smooth. If too thick, add up to 1 tbs water to reach a spreadable consistency. Taste and adjust seasoning or lime as needed.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven for 8–10 minutes. Keep warm covered.

Build each taco: spread about 1 tsp cilantro-sesame aioli on the tortilla, add 2–3 tbsp shredded Korean BBQ pulled pork, a small handful (about 1/4 cup) of red cabbage slaw, and 1–2 tbsp pickled jalapeño & carrots (drain excess pickling liquid). Top with fresh cilantro leaves and a light sprinkle of toasted sesame seeds.

Serve immediately with lime wedges on the side for squeezing. Leftover pork keeps refrigerated for up to 3 days; reheat gently and add a splash of water to loosen sauce.