Char Siu (marinated pork)/Bok Choy Slaw Tacos
I love food. It’s simple. The tastes that you can experience from around the world are endless, and the combinations in which you can eat them never seems to end. Recently, Kelley and I rediscovered the wondered the wonders bok choy. This time in the form of a slaw. It added a zesty crunch to these awesomely delicious tacos with a spin. Kelley cooked this up, and it was simply wonderful. So good, it had to be shared.
Char Siu / Bok Choy Slaw Tacos
- 16-25 mini corn tortillas
- 6 cloves of garlic, minced (use real garlic, please, for the sake of all of us)
- 4 tablespoons of freshly minced ginger
- ⅔ cup sherry wine
- ½ cup soy sauce
- ½ cup hoisin sauce
- 2 tablespoons + ½ cup brown sugar (separated)
- 2 tablespoons sesame oil
- 2 tablespoons dry mustard
- 2 tablespoons Chinese 5 spice
- 1½ tablespoons white pepper
- 2 pork loins (2-3 pounds each)
- 1 cup honey
- ½ cup reserved marinade
- 2-3 cups baby bok choy, thinly slices and including greens
- ¼ cup grated carrots
- ¼ cup radishes, thinly sliced
- ¼ cup cilantro, finely chopped
- 3-4 green onions, thinly sliced including green parts
- 1 pepper (Anaheim, fresno, something on the milder side)
- 1 tablespoon toasted sesame seeds.
- 4 tablespoons rice wine vinegar
- 2 tablespoons wasabi mayonnaise
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- ½ teaspoon white pepper
- To make the Char Siu, take a big zip-lock bag (large freezer are the best in my experience), and throw in the garlic, ginger, sherry, soy sauce, hoisin sauce, brown sugar (just the 2 tablespoons, not the ½ cup), dry mustard, sesame oil, 5 spice and white pepper.
- Zip up the bag and mix it up to make sure it will all get to evenly coat the pork.
- Open up the bag, carefully pour and put aside a ½ cup of the marinade (for later).
- Put in the pork, close the bag again, and refrigerate for you marinating time (the nummiest is 1½ to 2 days).
- Preheat the oven to 400 degrees, and place the rack in the middle of the oven.
- Line a shallow baking pan with aluminum foil, and place a rack in the pan.
- Take the pork out of the marinade and place it on the rack in the pan.
- Wait a ½ hour before you put it in the oven.
- While you're waiting that 30 minutes, mix in a small mixing bowl the rest of the brown sugar, the marinade we set aside and the honey.
- Brush the mix onto the pork.
- Put in oven.
- After ten minutes, lower the temperature to 325.
- Every 5-7 minutes, turn the loins and check the temp, baste again.
- Repeat until the meat has an internal temperature of 145 degrees.
- It's usually about 15 minutes, or two to three turns of the loins.
- * Another way to cook this is to grill it up. Medium heat on pre-heated well-glowing grill. But use the same turn'n'baste method above.
- When you take the meat out of the oven, loosely cover it with foil and let it rest for 5 minutes before you slice it up.
- In a large mixing bowl, mix the slaw ingredients together, and toss with the dressing ingredients.
- Thinly slice the pork.
- Assemble two corn torn tortillas (base), add pork, top with slaw, take a few taco, thread the tops with a skewer or chopstick, or in our case, toothpicks.