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Asian Beer-Braised Pork Neck Tacos
Asian-Latina flavour altogether on one crunchy taco. Yum.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 0 mins |
- Cook Time : 20 mins
Ingredients
Pork
1 kg pork neck, roughly diced
4 pork rashers, sliced
2 Tbsp (30 ml) Chinese 5 Spice
2 Tbsp (30 ml) butter
2 cloves garlic, roughly chopped
knob ginger, roughly chopped
1 large red chilli, chopped
1⁄3 C (80 ml) Soy sauce
1 bottle (440 ml) Golden Ale (we used Devil’s Peak First Light)
splash of oil for frying
salt and pepper to taste
Coconut Wasabi Cream
small tin (200 ml) coconut cream
1 Tbsp (15 ml) wasabi paste
Tacos
10- 12 corn tacos (we like using Santa Anna’s)
Assembly
small red cabbage, finely sliced
2 spring onions, finely sliced
small bag of mixed sprouts
Hoisin Sauce
shredded pickled ginger
handful of coriander (chopped)
1 fresh lime
Method
Pork
Preheat the oven to 160 ºC.
Rub the pork with the Chinese Five Spice. Heat a little oil in
a hot pan and fry the pork pieces in batches until golden on the outside.
Toss the pork pieces into an oven dish.
*Deglaze the pan with the butter, and add the garlic, ginger and chilli once the butter has melted. Pour the butter, garlic, ginger and chilli into the oven dish with the pork. Add the Soy sauce and Golden Ale and mix. Add a little water to make sure the pork is just covered. *Deglaze: add butter to used pan and add the rest of the ingredients.
Place the dish into the oven for 2.5 hrs. Remove and allow to cool slightly.
Coconut Wasabi Cream
Open the tin of coconut cream and allow it to stand in the fridge overnight.
The next day, scrape the thickened cream out of the tin into a bowl and stir in the wasabi paste.
Tacos
Heat the corn tacos quickly in a dry frying pan.
Assembly
Starting with a taco, build your masterpiece on a bed of slaw and sprouts, topped with the pork meat.
Pour over a little coconut-wasabi cream and Hoisin sauce and top with spring onions, coriander, pickled ginger and a squeeze of fresh lime. Enjoy together with a chilled glass of Golden Ale.
