Thai Pork Tacos Recipes

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THAI PORK TACOS



Thai Pork Tacos image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 6 servings

Number Of Ingredients 17

2 pounds pork shoulder
One 14-ounce can coconut milk
3 tablespoons Thai red chili paste
1 tablespoon grated ginger
2 teaspoons salt
8 kaffir lime leaves
6 cloves garlic, peeled
4 stalks lemongrass, cut into 1-inch pieces (light part only)
6 cups shredded cabbage
1 cup mayo
1 tablespoon agave syrup
1 tablespoon mirin
4 tomatoes, finely chopped
4 to 6 jalapenos, minced
1 onion, finely chopped
Corn tortillas, for serving
Fresh cilantro leaves, for serving

Steps:

  • For the pork: Preheat the oven to 300 degrees F. Place the pork, coconut milk, chili paste, ginger, salt, lime leaves, garlic and lemongrass in a large Dutch oven. Pour in 1 cup water and cover tightly. Bake until fork tender, about 4 hours. Shred the meat.
  • For the slaw: Mix the cabbage, mayo, agave and mirin together just prior to serving to ensure crispness.
  • For the pico de gallo: Mix the tomatoes, jalapenos and onions together.
  • Warm the corn tortillas on skillet and place approximately 3 tablespoons of shredded pork on top. Top with some slaw, pico de gallo and cilantro.

THAI-STYLE TACOS



Thai-Style Tacos image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 23

1 cup very thinly sliced cabbage
1 cup shredded green papaya
1 cup shredded cucumber
2 tablespoons rice wine vinegar
1/2 teaspoon sugar
Juice of 2 limes
Kosher salt and freshly cracked black pepper
1/2 cup chopped scallions
1/4 cup smooth peanut butter
2 teaspoons soy sauce
1 teaspoon mirin
1 teaspoon hot sauce
1 teaspoon grated ginger
1 lime, zested and juiced
1 clove garlic, grated on a zester
Kosher salt and freshly cracked black pepper
1/2 rotisserie chicken, skin and bones discarded, meat shredded
6 corn tortillas, toasted
1/2 cup peanuts, chopped
1/2 cup fresh cilantro leaves
1/2 cup fresh Thai or Italian basil leaves
1 red jalapeno or Fresno chile, very thinly sliced
Lime wedges, for garnish

Steps:

  • For the slaw: In a medium bowl, combine the cabbage, green papaya and cucumber. Toss with the vinegar, sugar and lime juice. Season with salt and pepper; set aside.
  • For the chicken and sauce: In a separate bowl, combine the scallions, peanut butter, soy sauce, mirin, hot sauce, ginger, lime zest and juice, garlic and about 2 tablespoons water; add more or less water depending on how thick you want the sauce. Season with salt and pepper. Toss a small amount of the sauce with the chicken to moisten.
  • For serving: Top the toasted tortillas with the chicken, followed by some of the sauce and slaw. Garnish with the peanuts, cilantro, basil, chile and lime wedges.

THAI PORK AND NOODLES



Thai Pork and Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 pound thin boneless pork chops, fat trimmed
8 ounces wide Thai rice noodles
1 cup fresh cilantro (leaves and stems)
Finely grated zest and juice of 1 lime
2 slices peeled ginger
2 cloves garlic, smashed
3 red jalapeno peppers, seeded and roughly chopped
2 shallots, roughly chopped
3 tablespoons fish sauce
2 tablespoons packed light brown sugar
4 tablespoons peanut oil
1/4 pound green beans, split lengthwise and cut into pieces

Steps:

  • Place the pork in the freezer about 10 minutes to make it easier to slice. Soak the noodles in very hot water until just tender, about 10 minutes; drain. Snip the noodles with scissors into shorter lengths. Cut the frozen pork crosswise into 1/4-inch-wide strips.
  • Puree the cilantro, lime zest and juice, ginger, garlic, jalapenos, shallots, fish sauce, brown sugar and 1 tablespoon water in a food processor until smooth, scraping down the processor as needed.
  • Heat 3 tablespoons peanut oil in a large skillet over high heat. Add half the cilantro mixture and stir-fry 1 minute. Add the pork and stir-fry until no longer pink, 2 to 3 minutes. Transfer the pork with a slotted spoon to a plate. Add the remaining 1 tablespoon peanut oil to the skillet; add the green beans and stir-fry until tender, 4 to 5 minutes. Add the noodles, pork and 2 tablespoons of the remaining cilantro mixture. Cook, tossing with tongs, until heated through, about 2 minutes. Stir in the remaining cilantro mixture to taste.

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