Taco Week, Part Two: Asian Pork Tacos

This Korean style port taco with lime soy sauce vinaigrette ended up rivaling our love of the fish tacos in part one. However, they were so different in flavors that it was easy to enjoy within the same week.

I find cooking for the week to be the easiest option, not only for the immediate satisfaction upon returning home, but for the ease of shopping and avoidance of excess waste. Because it is the two of us, we would never finish a head of lettuce, a container of sour cream, and a pack of cheese, if we didn't eat it every day during the week. So this kind of small variety in cooking always seems to work out nicely for us.

Back to the pork! Here is where I got the original recipe. In this recipe, the pork had a nice spicy kick complemented by the citrus dressing. You could substitute the pork for chicken, but I think the pork added a nice flavor.

Ingredients
Pork
-2/3 to 1 lb of pork or chicken
-1/4 onion
-1.5 Tbsp chili paste (I used sriracha)
-1 Tbsp chili flakes (I used chili in oil)
-1/2 Tbsp soy sauce
-1/2 Tbsp sugar
-1 Tbsp minced garlic
-1/4 tsp ginger powder
-1 Tbsp oil

Vinaigrette
-1 tsp soy sauce
-1 Tbsp lime juice (add more to taste)
-1/2 Tbsp oil
-1/4 tsp cumin
-1/8 tsp garlic powder
-salt/pepper

Taco Filling
-soft tortillas
-iceberg or romaine lettuce, chopped
-red onion, finely diced
-grape tomatoes, chopped (optional)
-shredded cheese (preferably "Mexican" style)
-sour cream
-sriracha sauce
 
Instructions
Mix all of the spices together in one bowl. Cut pork into smaller chunks and toss into the spice sauce; make sure it is all covered.
Pour the olive oil in a skillet over medium heat. Once hot, place the pork into the skillet, and add the onions on top. Saute pork and onions until pork is cooked through, about 4-5 minutes.
Remove pork from heat.
In a small bowl, mix together the ingredients for the vinaigrette. Taste test the ingredients to see if you need to add anymore lime or soy sauce.
Prepare the taco ingredients. In a small bowl, mix 1-2 tablespoons of sour cream with about 6-10 drops of sriracha (depending on your heat preference).
Create your taco, and try not to get your hands messy!