California-Style Char Siu Pork Tacos

Suzanne Tracht

Jar - Los Angeles

Suzanne Tracht’s delicious sweet and savory pork tacos were a favorite at the 2009 JBF Awards gala. Although the meat must be marinated for several days, this recipe is as simple as it is flavorful.


  • 1 cup hoisin sauce
  • 1 1/2 cups oyster sauce
  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped ginger
  • 2 teaspoon red food coloring
  • 1 teaspoon fermented black beans
  • 2 pounds pork butt
  • 1 1/2 cups chopped cilantro
  • 1 small red onion, chopped
  • 1 mango, diced
  • 2 jalapenos, chopped
  • 2 limes
  • Salt and pepper to taste
  • 24 small corn tortillas


Combine the hoisin sauce, oyster sauce, garlic, ginger, food coloring, and black beans in a large metal bowl. Rinse off the pork and put it in a large resealable plastic bag. Add the marinade, seal the bag, and refrigerate. The pork should marinate for at least three days but no longer than 5 days.

To make the salsa, combine the cilantro, onion, mango, jalapenos, limes, salt, and pepper in a bowl and toss.

Preheat an outdoor grill or grill pan to high heat. Grill the tortillas just until warm. Grill the pork until it reaches an internal temperature of 145°F, about 14 to 20 minutes. Allow to rest for 15 minutes, thinly slice, and divide among the warmed tortillas. Top with the salsa and fold the tortilla over the ingredients.


6 servings