Taco de cerdo coreano picante con vinagreta de soja y lima

Ingredientes

• 1 lb (450g) pork shoulder (thinly sliced)
• 1/2 large onion (sliced)
• 3 tablespoon Korean chili paste (gochujang)
• 2 tablespoon Korean chili flakes (gochugaru)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 2 cloves garlic (finely minced)
• 1 teaspoon minced ginger (or 1/2 teaspoon ginger powder)
• 1 tablespoon sesame oil
• 1 tablespoon toasted sesame seeds
• 1 tablespoon corn syrup (optional)
• 1 tablespoon canola oil
• corn tortillas (or flour tortillas)
• 3 cups romaine lettuce (shredded )
• 2 plum tomatoes (chopped)
• 1/4 red onion (chopped)
• 1 handful cilantro (chopped)
• shredded Mexican cheese blend (optional)
• 2 teaspoon soy sauce
• 2 tablespoon lime juice
• 3 tablespoon canola oil
• 1/2 teaspoon cumin
• 1/4 teaspoon garlic powder
• salt and pepper (to taste)

Preparación

1. 1

   In a small mixing bowl combine chili paste, chili flakes, soy sauce, sugar, garlic, ginger, sesame oil, sesame seeds, and corn syrup, mix well.

2. 2

   In a large mixing bowl combine pork slices with the sauce, and mix well to coat all the pork slices gets incorporated with the sauce evenly.

3. 3

   Drizzle 1 Tbsp oil to the skillet and bring it over medium-high heat. Place pork over the skillet and add the sliced onion on top. When they sizzle, start tossing everything to cook evenly all the way or until the pork is fully cooked and onions are soft, about 3-5 minutes.

4. 4

   Assemble your taco with pork and vegetable toppings, drizzle with vinaigrette. Serve immediately.

5. 5

   For the soy lime vinaigrette, whisk all the ingredients until emulsified. Adjust the seasoning as you wish.