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Thai Pork Tacos

Yield: 6 servings | Prep Time: 20 minutes | Cook Time: 4-6 hours | Total Time: 4-6 hours and 20 minutes

Ingredients

  • 36 oz. country style pork ribs
  • 12 (6”) tortillas

 

Sauce:

  • ½ bottle Holland House® Sherry Cooking Wine
  • ⅓ cup tamari soy sauce
  • ½ cup brown sugar or palm sugar
  • ½ cup chicken stock
  • ½ lemongrass, chopped
  • ¼ cup garlic, minced
  • ½ cup ginger, chopped
  • ½ cup cilantro, chopped
  • ¼ cup chipotle in adobo sauce
  • ¼ cup peanut or sesame oil, toasted

 

Slaw:

  • ½ head Napa cabbage, shaved
  • ½ cup cilantro, freshly picked
  • 1 cup radish, sliced thinly, coin-style
  • ½ green onion, thin bias
  • 1 lime, juiced
  • ¼ cup mayonnaise
  • ½ jalapeño, minced
  • 2 Tbsp. sriracha sauce
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Directions

  1. Combine Holland House® Sherry Cooking Wine, tamari, sugar and chicken stock in a slow cooker.
  2. Purée lemongrass, garlic, ginger, cilantro, chipotle and toasted peanut oil in a food processor and add to slow cooker along with pork ribs.
  3. Turn slow cooker to high, and bring to a simmer. Turn down to low and cook for 4-6 hours, or until ready to serve.
  4. To serve, place warm tortillas over a preheated grill or in the microwave.
  5. In a mixing bowl combine slaw ingredients and toss to combine.
  6. Top each tortilla with 3-4 oz. of braised pork and 2-3 Tbsp. of slaw.

Bold Boost #24: Pump up store bought or homemade pasta sauce with ½ cup of Holland House® Marsala Cooking Wine.

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