Kalua Pig Tacos
Try these delicious tacos...the recipe is just a guideline for you to follow. Don't be afraid to get creative and try different ingredients such as slaw, namul, daikon, mochiko chicken, teri beef...you get the picture.
1 Pound cooked kalua pork or chicken or
1 Pound boneless shortribs or thin cut ribeye steaks, cut into 1 inch X 1/2 inch strips
12 each corn tortillas, 6 inch
1/4 Cup Namasu and or prepared kimchi
Kogi BBQ Sauce
2 Tablespoon Kochu Jang (Red Pepper Paste)
3 Tablespoon sugar
2 Tablespoon Aloha shoyu
1 Teaspoon rice wine vinegar
1 Teaspoon sesame oil
1 Cup Japanese cucumbers sliced paper thin
4 Tablespoon rice vinegar
1 Teaspoon sugar
1/4 Teaspoon finely minced fresh chili pepper or a dash of cayenne
1/2 Teaspoon Salt
Kogi BBQ Sauce
1.Whisk all ingredients together until sugar has dissolved and mixture is smooth.
2.You can make this a few days in advance and store tightly covered in the refrigerator.
1.Mix together all ingredients.
2.The namasu is best made up to 1 hour before serving. If made earlier, the cucumbers will lose their crunch.
1.Lightly heat the tortillas with steam, or between layers of damp cloths and microwave.
2.If you are using the shortribs, quickly sear them in a hot pan and season with the kogi sauce.
3.If using the pork or chicken, heat in the microwave and finish with sauce.
4.Place a generous amount of meat in the warm tortilla and garnish with the namasu, or kimchee, or both. Serve immediately.
Optional Garnishes: Cilantro sprigs, Guacamole