Sticky Gochujang Pork Tacos with Mango Slaw
Welcome to Week 18! This week's recommendation takes your regular dinner routine to a whole new level with an exciting fusion of Korean heat and tropical sweetness. The caramelized gochujang pork pairs perfectly with the refreshing crunch of mango slaw, creating an unforgettable and vibrant meal.
Ingredienser
- Pork tenderloin (thinly sliced)600 g
- Gochujang (Korean chili paste)3 tbsp
- Soy sauce2 tbsp
- Honey2 tbsp
- Sesame oil1 tbsp
- Small flour or corn tortillas8 pcs
- Ripe mango (julienned)1 pc
- Red cabbage (shredded)200 g
- Fresh cilantro (chopped)1 bunch
- Limes (juiced)2 pcs
Sådan gør du
In a bowl, whisk together the gochujang, soy sauce, honey, and sesame oil. Add the thinly sliced pork tenderloin, toss to coat evenly, and let it rest to absorb the flavors for at least 15 minutes.
In a medium bowl, combine the shredded red cabbage, julienned mango, and freshly chopped cilantro. Pour the lime juice over the mixture, toss gently to combine, and set aside.
Heat a large skillet over medium-high heat. Add the marinated pork in a single layer and cook for 6 to 8 minutes, stirring occasionally, until the meat is fully cooked and the edges are sticky and nicely caramelized.
Briefly heat the tortillas in a dry skillet for about 30 seconds on each side, or wrap them in a damp paper towel and microwave for 40 seconds until they are warm and pliable.
Divide the sticky gochujang pork evenly among the warm tortillas. Top generously with the vibrant mango slaw and serve immediately.