The Good, The Bad, The Weird: Grilled Pork Bulgogi Tacos w/Korean Slaw & Asian Pear/Cucumber Relish

Serves 6

1 1/2 pound pork butt/shoulder, very thinly sliced

For the Meat Marinade:

3 tablespoons soy sauce

3 tablespoons rice wine or cooking sherry

2 teaspoons sesame oil

1 1/2 tablespoon gochujang (Korean chili paste)

3 cloves garlic, minced

1 1/2 teaspoons ginger, minced

1 1/2 ounces scallions, chopped

6 ounces Asian pear (or apple or kiwi), peeled and chopped

3 tablespoon palm sugar (or light brown sugar)

3/4 teaspoon black pepper

For the Asian Cole Slaw:

6 cups (about 12 ounces) napa or savoy cabbage, shredded

1/4-1/2 cup cilantro, minced

1/2 cup mayonnaise

3 tablespoons rice vinegar

2 tablespoons gochujang (see above)

1/2 teaspoon sesame oil

1/2 teaspoon Siracha sauce

1/2 teaspoon salt

2 teaspoons toasted sesame seeds

For the Pear/Cucumber Relish:

1 1/2 cups English cucumber, small dice

1 cup (about 5 ounces) Asian pear, peeled & small dice

1/2 cup radish (red or daikon), small dice

1/2 cup red onion, small dice

1-2 Thai bird chiles (or 1 Serrano pepper), seeded and diced

1/4 cup rice wine vinegar

1 teaspoon sugar

1/4 teaspoon salt

corn or flour tortillas

For the Meat:

Note: To get the pork easier to slice, freeze it for a couple of hours.

Blend all marinade ingredients in a blender or food processor. Pour either into a large sealable refrigerator plastic bag or non-reactive sealable bowl and marinate for at least 3 hours, but preferably overnight.

For the Slaw:

Combine all ingredients and refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled.

For the Relish:

Combine all ingredients and refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled.

For Serving:

Grill the meat on either a Hibachi grill outdoors or a grill pan indoors on the stove. (FYI - You can also stir fry the meat.)

Heat tortillas to make them more pliable.

Serve buffet style with meat in one plate, along with bowls of the slaw and relish. Let your guests build their own tacos.

Original Post Found here: http://chef-du-cinema.blogspot.com/2013/02/tv-bites-good-bad-weird.html