Silence

Hoisin Glazed Pork Tacos with Chili Garlic Oil

Jun 1, 2011 by

hoisin pork tacos 4 WM


 

That’s all that was heard around the dinner table the night I made these.

Memorial Day weekend officially kicked off the grilling season and our house was no exception. After Little Tot goes to bed for the night, The Husband and I love nothing more than to turn on some good tunes, light up the tiki torches, and throw something on the grill.

I ripped this recipe out of an old Better Homes and Gardens magazine and just recently rediscovered it while blowing the dust off my “recipes to try” file. I loved the fresh departure from the typical ground beef, lettuce, tomato, and shredded cheese tacos I normally throw together.

But I did wonder, would I miss the cheese? Cucumber and cabbage are not high on my favorites list.

As The Husband and I sat down to sample this new take on an old favorite, I will admit we had put back one or two beers by then and were a little more jovial than normal. However, once we took a bite we didn’t utter another word to one another until every last morsel of sweet, sticky glazed pork and warm tortilla was gone.

For the record, I did not miss the cheese.

 

Hoisin Glazed Pork Tacos with Chili Garlic Oil
 
Prep time
Cook time
Total time
 
Adapted from Better Homes and Gardens
Author:
Recipe type: Entree
Serves: 4-6
Ingredients
Asian Chili Oil:
  • 1 teaspoon Asian chili garlic paste
  • 2 tablespoons water
  • 2 tablespoons vegetable oil
  • ½ teaspoon white wine vinegar
  • ½ teaspoon sugar
Tacos:
  • 1 ½ pounds pork tenderloin, cut into 1-inch pieces
  • ⅓ cup hoisin sauce
  • ¼ of a head napa cabbage, shredded
  • 2 carrots, shredded (I used a vegetable peeler)
  • ½ of an English cucumber, thinly sliced (I used a vegetable peeler)
  • 6 flatbreads or flour tortillas
Instructions
  1. If using wooden skewers, soak in cold water for 30 minutes prior to grilling.
  2. For the chili oil, combine all ingredients in a small bowl. Whisk well to combine.
  3. For the tacos, thread pork onto skewers. Brush with hoisin sauce.
  4. Cook for 12-14 minutes over medium heat, turning halfway through. Remove from heat.
  5. Add flatbreads or tortillas to grill.
  6. Grill, uncovered, until just heated – about 30 seconds to a minute on each side. Keep warm.
  7. To assemble, arrange desired amount of shredded cabbage, followed by pork. Top with cucumber and carrot slices. Drizzle with chili oil.


4 Comments

  1. They look wonderful and that sauce sounds fantastic! I’d enjoy a couple with a beer myself! :)

  2. Mmm, loving the combination of pork and hoisin sauce. Even though we’ve just hit winter* down here I’m sure I could make this using my cast iron grill pan – and while I can’t eat cabbage and beer is out too, I have some lovely spinach growing outside and I love hard cider.

    (* a Wellington, New Zealand winter is very mild compared to what much of the US experiences – is mostly chilly, very windy and damp everywhere)

    Sincere thanks for sharing this great recipe, Michelle :o)

    • The Cooking Bride

      Spinach would probably be a great substitute for the cabbage!

  3. Alicia

    Made these last night :)
    I wish I had had some pork on hand, but since I didn’t, I used chicken.
    Personally, I think I’m addicted to hoisin sauce so I added extra to the chicken after it was cooked.
    Over all, this was a very easy dish that tasted good. Thanks for sharing.

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