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December 16, 2015 / Chris Blum

NYT Vietnamese Tacos

  

These were inspired by a recipe from the NYT. I forgot to start them in the slow cooker so it was pressure cooker to the rescue. You can also cook in a slow cooker for 5 – 7 hours.

Ingredients:
1 tbsp sesame oil
1 medium-size yellow onion, peeled and diced
8 cloves garlic, peeled and minced
2 tbsp fresh ginger, peeled and minced
½ c hoisin sauce
¼ c fish sauce
1 tbsp sriracha sauce
2 lb pork
12 to 16 flour tortillas, warmed

FOR THE SLAW:
⅓ c rice vinegar
2 tsp grated fresh ginger
1 tbsp sesame oil
2 tbsp peanut oil
1 tsp sriracha sauce, or to taste
1 small green cabbage, cored and sliced thinly
2 medium-size carrots, peeled and sliced into julienne
1 Asian pear, cored and sliced into julienne
½ bunch fresh cilantro, rinsed, dried and roughly chopped

In a pressure cooker on medium sauté, add the sesame oil and then the onions, stirring to combine. Sauté for about 5 minutes, then add the garlic and continue to cook until the onions are soft and becoming translucent, stir in the ginger and set aside.

Add the hoisin sauce and the fish sauce to the pot and stir to combine, loosening the mixture with a little less than half a cup of water. Add sriracha sauce to taste then nestle the pork on top of it. Place the pressure cooker on 12 psi, for 30 minutes. Depending on your pork you may needs to add 10 more. You want the pork to shred easily with a fork. Remove the pork from the slow cooker and allow to rest for a few minutes.

Meanwhile, make the slaw: Put the vinegar, ginger, sesame oil, neutral oil and sriracha sauce in a large bowl and whisk to combine. Add the cabbage, carrots and Asian pear and toss to combine.

Shred the pork with a pair of forks.Return the pulled pork to the slow cooker and stir to combine with the juices. Serve with the slaw and warmed tortillas, with the cilantro on the side.

Serves 6 – 8

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