Supergolden Bakes · by Lucy Parissi | Supergolden Bakes★ 5.0 (2)

Spicy Korean pork tacos

Name: Spicy Korean pork tacos
Prep time: 135 min
Cook time: 25 min
Total time: 160 min
Yield: 2, 2 -3 servings
Cuisine: korean
Ingredients: For the quick pickles; 1 small cucumber; 6 radishes; 1 red chilli (seeded and finely diced); 2-3 tbsp rice vinegar (or white wine vinegar); 1 tbsp sugar; 1 tsp salt; Pinch black pepper; ; For the pork; 500 g | 17.6 oz pork shoulder (cubed); 2 tbsp bicarbonate of soda for tenderising; 3 garlic cloves (minced or 1 tbsp garlic paste); 2 tbsp Gochujang paste; 2 tbsp tomato paste (or ketchup); 1 tbsp brown sugar; 1 tbsp soy sauce; Juice of 1/2 lime (or more, to taste); 2 orange bell peppers (or mix or orange and green); 2 large onions (finely diced); rapeseed (canola oil to fry); 120 ml | 1/2 cup cider or water (more if needed); 2 tsp cornflour (cornstarch dissolved in 1 tbsp cold water); Salt and freshly ground pepper to season; fresh coriander (cilantro leaves to garnish); To serve; 4-6 to rtillas (warmed slightly); 1 large avocado (cubed); 2 large tomatoes (or a handful of cherry tomatoes, diced); Plenty of Cheddar cheese (grated)

NUTRITION · PER SERVING160M COOK

CAL 69%·PRO 100%

CARBS 104G30% OF CAL

18G FIBER47G OTHER38G TOTAL SUGAR

FAT 79G51% OF CAL

29G SAT50G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Spicy Korean pork tacos fuse Mexican and Korean flavors with gochujang-marinated pork shoulder, pickled vegetables, and traditional taco toppings. The combination of sweet, spicy, and tangy elements makes for a vibrant, satisfying meal perfect for dinner.

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Ingredients

serves 2

For the quick pickles
1 small cucumber
6 radishes
1 red chilli (seeded and finely diced)
2-3 tbsp rice vinegar (or white wine vinegar)
1 tbsp sugar
1 tsp salt
Pinch black pepper
For the pork
500 g | 17.6 oz pork shoulder (cubed)
2 tbsp bicarbonate of soda for tenderising
3 garlic cloves (minced or 1 tbsp garlic paste)
2 tbsp Gochujang paste
2 tbsp tomato paste (or ketchup)
1 tbsp brown sugar
1 tbsp soy sauce
Juice of 1/2 lime (or more, to taste)
2 orange bell peppers (or mix or orange and green)
2 large onions (finely diced)
rapeseed (canola oil to fry)
120 ml | 1/2 cup cider or water (more if needed)
2 tsp cornflour (cornstarch dissolved in 1 tbsp cold water)
Salt and freshly ground pepper to season
fresh coriander (cilantro leaves to garnish)
To serve
4-6 to rtillas (warmed slightly)
1 large avocado (cubed)
2 large tomatoes (or a handful of cherry tomatoes, diced)
Plenty of Cheddar cheese (grated)
Limes (quartered)
Sour cream
Sriracha sauce (optional)

At a glance

PER SERVING · TIME 160M

CAL 69%·PRO 100%

CARBS 104G30% OF CAL

18G FIBER47G OTHER38G TOTAL SUGAR

FAT 79G51% OF CAL

29G SAT50G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Complete estimate · 100% of estimated mass resolved

All countable ingredients resolved. Figures are per serving.

Prep: 2h 15m
Cook: 25m
Sodium: 6871mg
Total sugar: 38g

Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.

Nutrition estimated from ingredients, per serving.

Vitamins & minerals

Potassium: 2663mg
Calcium: 621mg
Iron: 5mg

Estimated from ingredients; USDA coverage varies by food.

PREP: 135M
SODIUM: 6871MG
ESTIMATE: COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.

Spicy Korean pork tacos

Nutrition & ingredients

Ingredients

At a glance