Korean Pork Tacos with Pineapple, Carrots and Cilantro: Ella and Annie MagazineThese pork tacos are absolutely delicious! Sweet and spicy with just the right amount of crunch. The original recipe from Foxes Love Lemons is a crockpot version. I adapted the recipe for stovetop, tweaking a few ingredients.

Ingredients

2 lbs boneless country style pork ribs
1 tablespoon oil
2 cloves garlic, chopped
12 oz beef broth
1/2 cup Korean sweet and sour chili paste
2 tablespoons rice vinegar
1 tablespoon honey
2 tablespoons pineapple juice
2 tablespoons ketchup
1/4 cup chopped cilantro
1/2 cup shredded carrots
1 cup chopped pineapple
1 tablespoon rice vinegar
Corn tortillas

Instructions

In a large saucepan, brown the ribs in oil. In a medium bowl, whisk together beef broth, Korean sweet and sour chili paste, rice vinegar, honey, pineapple juice and ketchup. Pour mixture over ribs in saucepan. Simmer on low with lid until meat becomes tender. Sauce will thicken. Occasionally flip meat in marinade. After about 1-1 1/2 hours, cut pork into cubes. Reserve sauce.

Heat tortillas in a small saucepan with a little oil.

In small bowl, combine pineapple, carrots, cilantro and remaining rice vinegar. Top tacos with this slaw.

Enjoy!

Recipe adapted from Foxes Love Lemons.

Korean Pork Tacos with Pineapple, Carrots and Cilantro: Ella and Annie Magazine

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