These fusion tacos are inspired by pioneering Korean-American chef Roy Choi’s inventive combos at LA food truck Kogi BBQ.
1.2kg boneless pork belly, skin scored
4 chipotle chillies in adobo sauce, plus 2 tbs adobo sauce
2 tbs each tomato paste and brown sugar
1/3 cup (80ml) apple cider vinegar
1 tsp sesame oil
1 red onion, sliced
1/2 savoy cabbage, finely shredded
4 jalapenos, thinly sliced
1 bunch coriander, leaves roughly chopped, plus extra leaves to serve
12 flour tortillas, warmed
1 cup (300g) whole-egg mayonnaise
2 tbs gochujang (Korean fermented chilli paste)
Juice of 1/2 lime, plus extra wedges to serve
1.Place pork, skin-side up, on a wire rack set over a baking tray. Sprinkle with 1 tsp salt. Chill, uncovered, overnight to dry skin.
2.The next day, preheat oven to 220 ̊C. Dry skin with paper towel, then scatter 1 tsp salt over skin. Bake for 1 hour or until skin is crisp. Combine chipotle chillies, adobo sauce, tomato paste, sugar and 11/2 cups (375ml) water in a jug. Line a baking dish with foil and pour in chipotle sauce. Place pork, skin-side up, on top of sauce. Reduce oven to 160 ̊C. Roast for 1 hour 45 minutes or until tender. Remove from oven. Set pork aside, discarding sauce. Cool slightly.
3.Meanwhile, to make the pickled onions, combine vinegar, sesame oil and 1/2 tsp salt in a bowl. Add onion, then cover with plastic wrap and set aside to pickle.
4.For the gochujang mayonnaise, combine all ingredients in a bowl. Chill until needed.
5.To make the slaw, combine the cabbage, jalapeno and coriander in a bowl.
6.Thickly slice pork. Spread tortillas with gochujang mayo. Top with slaw, pork, onion and coriander. Serve with lime wedges.
Recipe and Image by Delicious