Recipes

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.

Ingredients

  • 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

Method

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.

Yield

6 servings