Korean-Style Ground Pork Tacos with Creamy Apple, Kimchi & Cabbage Slaw
Korean-style tacos, one trend that never stops trending! And for good reason: you’ll all agree that the sweet, spicy sesame seasoning in this tender ground pork finds itself completely at home inside warm flour tortillas. Decorate these hand-held treats with a shredded slaw of cabbage, apple and a family-friendly touch of kimchi, and serve with ponzu mayonnaise and a spritz of citrus. Your East meets Mex soirée is complete.
- 510g Ground pork
- 200g Shredded red cabbage
- 2 Scallions
- 1 Lime (or lemon)
- 1 Apple
- 120ml Mayonnaise
- 45ml Sweet soy sauce
- 60ml Ponzu lime sauce
- 66g Kimchi
- 12 Tortillas
- 12.5g Sweet & Spicy Sesame spices (sea salt, brown sugar, gochugaru, white sesame seeds, garlic, sunflower oil, ginger, black pepper)
Preheat the oven to 400°F. Grate the apple, discarding the core. Cut the lime into 6 wedges. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Finely chop the kimchi.
In a large bowl, combine the juice of 2 lime wedges, ½ the ponzu, ¼ of the mayonnaise and 1 tbsp water. Stir in the cabbage, kimchi, ½ the green tops of the scallions and ¼ of the apple; season with S&P to taste. In a small bowl, combine the remaining mayonnaise and remaining ponzu; season with ¼ of the spice blend.
In a large pan, heat a drizzle of oil on high. Add the ground pork* and remaining apple; season with the remaining spice blend. Cook, breaking up the meat with a spoon, 4 to 6 minutes, until browned. Add the white bottoms of the scallions and cook, 30 seconds to 1 minute, until fragrant. Stir in the sweet soy sauce and 2 tbsp water. Cook, scraping up any browned bits (or fond) from the bottom of the pan, 1 to 2 minutes, until the pork is cooked through.
While the pork cooks, stack and tightly wrap the tortillas in a large piece of foil. Carefully place directly on an oven rack and warm, 6 to 8 minutes, until heated through. Keep wrapped until ready to serve.
Divide the warmed tortillas between your plates. Top each with equal portions of the ponzu mayonnaise and pork mixture. Garnish with as much slaw and as many remaining green tops of the scallions as you’d like. Serve any remaining slaw and the remaining lime wedges on the side. Bon appétit!
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