New Years Day Half-Baked Harvest Bulgogi BBQ Pork Tacos with Charred Tomatillo Sesame Sauce + Spring Onion Slaw + Bourbon Peach BBQ Baked Beans
View recipe here
Servings: 6 tacos
Pork
2 pounds pork loin roast sliced into 1/2 inch thick pieces
1 cup low sodium soy sauce
1/2 cup rice vinegar
1/2 cup brown sugar
1 tablespoon Gochujang (Korean chile paste)
1 tablespoon fresh ginger grated
4 cloves garlic minced or grated
2 tablespoons sesame oil
8-10 corn or flour tortillas warmed
cotija cheese + sesame seeds + limes for serving
Charred Tomatillo Sesame Sauce
6 tomatillos skins removed
2 tablespoons Gochujang sriracha can be substituted if needed*
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons low sodium soy sauce
juice of 2 limes
1-2 tablespoons toasted sesame seeds
Slaw
6 spring onions or green onions
2 cups green cabbage shredded
1 small mango cut into matchsticks
1 jalapeno + 1 red fresno pepper OR 2 jalapeno peppers
1/3 cup fresh cilantro chopped
1 tablespoon low sodium soy sauce
2 teaspoons rice vinegar
2 teaspoons toasted sesame oil
In a large bowl, combine 1 cup soy sauce, 1/2 cup rice vinegar, 1/2 cup brown sugar, 1 tablespoon Gochujang, 1 tablespoon grated ginger, 4 minced garlic cloves and 2 tablespons sesame oil. Add the sliced pork and toss well to coat. Try and make sure that almost all the pork is submerge in the sauce. Cover and place in the fridge for 1 hour or overnight.
Meanwhile, prepare the tomatillo sauce. Preheat the broiler to high. Line a baking sheet with parchment. Add the 6 peeled tomatillos and place under the broiler for 3-5 minutes, turning once or twice or until the tomatillos are mostly charred all over. Remove from the oven and let cool slightly. Then add the charred tomatillos to a blender or food processor. To the blender, add 2 tablespoons Gochujang, 2 tablespoons sesame oil, 2 tablespoons rice vinegar, 2 tablespoons soy sauce and juice of 2 limes. Blend until mostly smooth. Pour into a glass jar or serving bowl and then stir in 1-2 tablespoons of sesame seeds. Cover and store in the fridge until ready to serve. The sauce cane be store for at least a week in the fridge.
To make the slaw, preheat a grill or grill pan to high heat. Toss 6 spring onions, 2 jalapeños and fresno chile with a little sesame oil. Grill the veggies until grill marks appear on both sides, about 5 minutes for the pepper and 3 minutes for the onions. Remove the veggies and allow to cool. Add 2 cups cabbage and 1 small sliced mango to a mixing bowl. Chop the spring onions, de-seed the jalapeno + fresno pepper and then chop. Add the onions, peppers, 1/3 cup fresh cilantro, 1 tablespoon low sodium soy sauce, 2 teaspoons rice vinegar and any remaining sesame oil. Toss well. Store in the fridge until ready to serve.
Preheat the grill or a grill pan to medium high heat. Once hot, remove the pork from the marinade and grill until cooked through, about 4-5 minutes per side (depending on how thick or thin you cut your pork). As the pork is cooking, spoon the marinade of top for extra flavor. Allow the pork to rest at least 10 minutes and then thinly slice into strips. While the pork is resting, you can add the remaining marinade to a small saucepan and bring to a boil, reduce the heat and simmer 5 minutes or until slightly thickened.
To serve, add the sliced pork to a warmed taco shell. Top with slaw and tomatillo sauce. Add some cheese and sesame seeds. Serve with limes. DIG IN.
Servings: 8
Bourbon Peach BBQ Baked Beans
6 slices thick cut bacon chopped
2 (14 ounce) cans cannellini beans rinsed + drained
2 (14 ounce) cans pinto beans rinsed + drained
2-3 ripe peaches chopped (use 2 if peaches are big, 3 if they are small)
1 ½ cups your favorite BBQ sauce
½ cup pure maple syrup
1/3-1/2 cup bourbon
2 tablespoons balsamic vinegar (use this to your taste)
2 tablespoons grainy Dijon mustard
1-2 teaspoons chipotle chili powder
1 teaspoon smoked paprika
½ teaspoons salt + pepper
fresh basil for serving
Preheat the oven to 350 degrees F.
Place an oven safe 3-5 quart Dutch oven or heavy bottom pot over medium heat. Add 6 strips of chopped bacon and cook until crisp, about 5 minutes. Remove from the heat. If there is a lot of fat in the pot, drain off all but 1 tablespoon. To the bacon, add 2 cans cannellini beans, 2 cans pinto beans, 2-3 ripe peaches, 1 ½ cups BBQ sauce, 1/2 cup maple syrup, 1/3 cup bourbon, 2 tablespoons balsamic, 2 tablespoons dijon mustard, 1-2 teaspoons chipotle chili powder, 1 teaspoon smoked paprika, ½ teaspoons salt and pepper. Give everything a good stir to combine.
Place in the oven and bake for about 45 minutes or until the sauce has thicken and is bubbly. Serve warm with fresh basil.
