Asian food and Mexican food pretty much make up a huge portion of my diet. They are by far my go to options when I don’t know what I want or don’t feel like cooking. So it seems only right that one day I would find a way to combine my two favorites into one, incredibly satisfying dish. These tacos combine that lovely sweet and warming spice of Asian cuisine with the quintessential feeling of a taco, meaning the warm meat and the spicy sauce juxtaposed with the bright fresh condiments, all wrapped up in warm tortilla. You can keep your mac and cheese and your chicken noodle soup, to me this is the prefect comfort food. (Except don’t actually take away my mac and cheese.) And as an added bonus the bulk of this meal is made in a slow cooker. Even factoring in the time it takes to make your own tortillas this whole thing came together in less than 30 minutes making it an excellent after work dinner option.
Pair this with, yes again, a Pinot Noir. You are going to want to pick one with a good amount of fruit but also more earthy qualities and hints of smoke, like a lot of the examples that you can find from Sonoma. The fruitiness of the Pinot pairs well with the juicy pork and the sweet and spicy sauce while the earthier elements and acid finish match nicely with the bright fresh flavors of the garnish. And tying it all together is the cumin running through out the recipe that is a perfect match to the smokey notes in the Pinot.
- 1 ½ pounds boneless pork loin
- ½ cup water
- ½ cup soy sauce + 2 tablespoons
- ½ cup hoisin sauce
- ¼ cup honey
- 1 tablespoon siriracha sauce + 1 teaspoon
- 1 tablespoon rice vinegar
- 1 tablespoon garlic powder
- 1 tablespoon cumin + ½ teaspoon Masa flour
- Thinly sliced radishes
- Bean sprouts
- Diced green onion
- Combine water, ½ cup soy sauce, ¼ cup hoisin sauce, honey and 1 tablespoon siriracha in a slow cooker. Stir to combine and then add in the pork loin. Cook on low for 6-8 hours until the pork is tender.
- Once it has cooled slightly remove from the slow cooker and using a fork shred the meat into bite sized pieces.
- Meanwhile, assemble your sauce by combining ¼ hoisin sauce, 2 tablespoons soy sauce, rice wine vinegar, garlic powder, ½ teaspoon cumin and 1 teaspoon siriracha sauce. Mix to combine and set aside.
- Make your tortillas by combining ½ cup masa flour, 1 tablespoon cumin and ⅔ cup of water. Mix until a dough forms and then roll into 8 equal sized balls. Flatten the balls on a tortilla press and cook on a hot skillet, about 1 minute per side.
- To assemble the tacos spoon some of the pork onto a tortilla, garnish with radishes, bean sprouts and a sprinkling of green onion, drizzle with the sauce and enjoy.