Tacos or tortilla wraps
For drizzling: Olive oil
Chilli (blended to a paste – or pulverised in a mortar and pestle), rice vinegar and sesame oil
Thinly sliced baby spring cabbage
Nashi Pears, thinly sliced
Spring onion, thinly sliced
Pre-prepare the pork the day before. Combine about a cup of soy sauce with half a cup of mirin and 2 tablespoons of sugar. Add a heaped teaspoon of ground fennel and about a tablespoon of finely ground ginger. If using roasted pork slice into thick portions. Add sliced roast or ribs into mixture to coat. Set aside until tomorrow.
Heat the oven to 200 degrees. Pop the pork in to roast – drizzled lightly with olive oil. The cooking time will depend on the size of your slices or your ribs – about 20 minutes to 35 minutes.
Meanwhile, combine about 2 tablespoons each of the chilli paste, rice vinegar and sesame oil to make the sauce. Toss all the slaw ingredients together. Once the pork is roasted you can shred or dice the meat as per your preference
Serve with the suggestions listed or some of your own.
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