This Korean inspired spicy pork dish was inspired from watching too much Dinners, Dives and Drive ins. It was the mixes of spices they were using for BBQ and the vinegar based marinade and spices. So I just started playing with flavours and then I stumbled across this little combination. The great thing is that it isn’t that complicated at all, most of the flavour comes from the great Korean chilli paste
The great thing about these pulled pork tacos is that you can freeze the pork and the cooking liquor. Just portion them up into your ideal size, add the pulled pork and the liquor to each bag and freeze. You can even preheat them from frozen. Just gentle re-heat the Korean pork until defrosting in the pan and then turn it up at the end. Because the meat retains all its moisture this makes it great cheap meals for one.
Crispy Korean Tacos
What is nice is if you get it just right in the frying pan you can get that crispy exterior on the pork. This is made from the sugar in the original recipe caramelising and its super yummy. You have to be careful because this happens just before it begins to burn. However it is well worth the effort to give it another dimension in crispiness and flavour.
Pulled Pork Bun
Sometimes I freeze some of the Korean shredded pork without the cooking liquor and that way I can add other flavours. The pork is great for making a pulled pork bun as well with some smokey BBQ seasoning. Same method but I put the seasoning in the pan in a little oil just to cook out the spices and flavour the oil. Next add your frozen pulled pork and gently reheat
For a great contrast I melted some cheddar and wilted some spinach for a great pulled pork sandwich.
Easy Korean Pulled Pork Tacos
The great thing about this recipe is that you can make the cooking liquor in minutes and then pour it over. Place it in the oven and just forget about it. It’s so easy to make and the vinegar in the marinade makes the pork tender and fall apart. This recipe also freezes great as well, some more cooked meats you can freeze.
Korean Pulled Pork Tacos
- 1 shoulder of pork
- 2 tsp Korean Chilli paste Goechuchang
- 130 g sugar
- 1 cup water
- 1 cup white vinegar
- 2 tsp garlic powder optional
- 2 tsp onion powder optional
- Place all ingredients in a saucepan and warm through until the sugar and the Korean chilli paste has dissolved (except the pork)2 tsp Korean Chilli paste, 130 g sugar, 1 cup water, 1 cup white vinegar, 2 tsp garlic powder, 2 tsp onion powder
- Now place the pork in an oven proof dish and pour over the Korean chilli paste liquor1 shoulder of pork
- Cover with tin foil and cook for 5 hours at 175c
- Once its cooked allow it to cool a little before removing the fatty tough skin from the top and discard (or you could make into crackling)
- Shred the pork and you should be able to do this just with forks.
- When I prepare the final dish I take some of the shredded pork and add to a small saucepan and add some of the cooking liquor.
- Heat until the liquor becomes reduced and sticky and serve in a mini tortilla
Happiest in the kitchen feeding the 3 children who are constantly hungry. Lucky enough to have worked in a Pro kitchen on a voluntary basis to learn the tricks of the trade.. Buckinghams The restaurant with one Table. With Chef Nick Buckingham.(RIP)