caramelized hoisin pork tacos

TOTAL TIME: 30 minutes

SERVES: 4

recipe card and grocery list

caramelized pork hoisin tacos

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For the meat

• 1 lb pork tenderloin

• 1/2 tsp baking soda

• 1 tbsp oil

• 3 cloves garlic, minced

• 1 tbsp minced ginger

• 1/2 cup hoisin

For the pickled carrots

• 2 carrots

• 1/4 cup rice wine vinegar

• 1 tbsp sugar

• 1 tsp salt

For the rest

• 1 cucumber

• 8 flour tortillas

• Mayo

• Sriracha

• Cilantro

1. Prep your meat (can prep in advance)
   Place tenderloin in freezer for 1 - 2 hours to firm up (or let thaw from frozen in the fridge about halfway). Slice your tenderloin, as thin as possible. Sprinkle with 1/2 tsp baking soda and set aside for at least 10 minutes.

2. Pickle your carrots (can prep in advance)
   Julienne your carrots and place in a shallow bowl with 1/4 cup rice wine vinegar, 1 tbsp sugar, 1 tsp salt and cover with warm water. Mix well and set aside to pickle.

3. Cook your meat
   In a large frying pan (not non-stick), heat 1 tbsp of oil over medium high heat. Working in two batches, add in half your sliced pork in a single layer, trying to lay the pork flat as possible. Cook until golden brown on one side. Flip, add half of your garlic and ginger, and 1/4 cup hoisin, mix well, then let cook untouched for about 1 minute until it becomes caramelized. Flip and caramelize on the other side. Remove from pan and repeat with remaining pork. Your pan will probably be pretty coated after the first batch so I recommend giving it wipe to prevent too much char on the second.

4. Assemble
   Warm/char your tortillas on an un-oiled pan over high heat for 10 seconds/side. Top tortillas with pickled carrots, julienned cucumbers, caramelized pork, mayo, sriracha and cilantro.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!