food

Banh Mi Puffy Tacos

Taco 'bout a blast of flavor!

food

Banh Mi Puffy Tacos

Taco 'bout a blast of flavor!

Ingredients

Pork

  • 1/2 pound boneless pork chop cut into
  • 1/4 inch pieces
  • 1 tablespoon fish sauce
  • 2 tablespoons soy sauce
  • 2 teaspoons honey
  • 2 teaspoons dark brown sugar
  • 1 tablespoon garlic finely minced
  • Ground black pepper (to taste)

Pickled Vegetables

  • 1 carrot peeled and shredded
  • 4-5 few radishes thinly sliced
  • 1/2 medium cucumber thinly sliced
  • 1/2 cup white vinegar
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 4-6 corn tortillas
  • 1 jalapeño, thinly sliced
  • Cilantro, to taste
  • Spicy mayo (equal parts Sriracha and mayonnaise)
  • Oil for frying

Steps

Pork

  1. Combine pork and marinade ingredients.
  2. Allow to marinate for at least 2 hours or overnight.
  3. Drain off the pork marinade. Heat a little bit of oil in a pan, and cook the pork until caramelized. Should take about 5 minutes.
  4. In a shallow pot, heat oil to 375°F.
  5. Carefully lower one tortilla at a time into the oil. Once the tortilla begins to puff up and rise to the top, gently push the edge of a metal spatula into the center, bending it in half like a taco shape. Hold in place and cook until golden brown.
  6. Drain on paper towels and repeat the process.
  7. To assemble: Fill the puffy taco shells with the caramelized pork, and top with the pickled vegetables, jalapeño, cilantro, and a drizzle of spicy mayo.

Pickled Vegetables

  1. Make the pickles: In a bowl or sealable container, mix vinegar, sugar, and salt.
  2. Then mix in the vegetables and let sit for at least 1 hour.