Hoisin Glazed Pork Tacos with Chili Garlic Oil
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.
- 1 teaspoon Asian chili garlic paste
- 2 tablespoons water
- 2 tablespoons vegetable oil
- ½ teaspoon white wine vinegar
- ½ teaspoon sugar
- 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
- If using wooden skewers, soak in cold water for 30 minutes prior to grilling.
- For the chili oil, combine all ingredients in a small bowl. Whisk well to combine.
- For the tacos, thread pork onto skewers. Brush with hoisin sauce.
- Cook for 12-14 minutes over medium heat, turning halfway through. Remove from heat.
- Add flatbreads or tortillas to grill.
- Grill, uncovered, until just heated – about 30 seconds to a minute on each side. Keep warm.
- To assemble, arrange desired amount of shredded cabbage, followed by pork. Top with cucumber and carrot slices. Drizzle with chili oil.