Chinese-style Tacos al Pastor

Ingredients

While the original Mexican Tacos al Pastor typically use marinated pork cooked on a vertical spit, this Chinese adaptation incorporates Sichuan flavors and pickled vegetables to add a distinct twist. The use of Sichuan spices and the inclusion of traditional Chinese pickling techniques give this dish a unique flavor profile that sets it apart from the original. We alse have the original recipe for Tacos al pastor, so you can check it out.

• 500g (1.1 lb) pork shoulder, thinly sliced 500g (1.1 lb) pork shoulder, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce 2 tablespoons hoisin sauce
• 1 tablespoon Sichuan peppercorns, crushed 1 tablespoon Sichuan peppercorns, crushed
• 1 tablespoon Chinese five-spice powder 1 tablespoon Chinese five-spice powder
• 1 tablespoon honey 1 tablespoon honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1/2 cup (120ml) rice vinegar 1/2 cup (120ml) rice vinegar
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 cup julienned carrots 1 cup julienned carrots
• 1 cup julienned daikon radish 1 cup julienned daikon radish
• 1/4 cup chopped cilantro 1/4 cup chopped cilantro
• 8 small flour tortillas 8 small flour tortillas

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 8g
• Protein: 25g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the soy sauce, hoisin sauce, crushed Sichuan peppercorns, Chinese five-spice powder, honey, minced garlic, and grated ginger. Mix well.
2. 2.
   Add the sliced pork to the marinade and toss until well coated. Let it marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
3. 3.
   In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over medium heat until the sugar and salt dissolve. Remove from heat and let the mixture cool.
4. 4.
   In a separate bowl, place the julienned carrots and daikon radish. Pour the cooled vinegar mixture over the vegetables and toss to coat. Let the vegetables pickle for at least 20 minutes.
5. 5.
   Heat vegetable oil in a skillet over medium-high heat. Add the marinated pork and cook until browned and cooked through, about 5-7 minutes.
6. 6.
   Warm the flour tortillas in a dry skillet or microwave.
7. 7.
   To assemble the tacos, place a spoonful of the cooked pork onto each tortilla. Top with pickled vegetables and chopped cilantro.
8. 8.
   Serve the Chinese-style Tacos al Pastor warm and enjoy!

Treat your ingredients with care...

• Pork shoulder — For best results, choose a well-marbled cut of pork shoulder to ensure tenderness and flavor.
• Sichuan peppercorns — Toast the peppercorns in a dry skillet before crushing them to release their aromatic oils.
• Rice vinegar — Use unseasoned rice vinegar for pickling the vegetables to avoid overpowering flavors.
• Flour tortillas — Warm the tortillas before assembling the tacos to make them more pliable and easier to fold.
• Cilantro — Rinse the cilantro thoroughly and pat it dry before chopping to remove any dirt or grit.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of chili oil to the marinade.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns.
• Customize the pickled vegetables by adding thinly sliced cucumbers or bell peppers.
• Experiment with different types of tortillas, such as whole wheat or corn, for a variation in texture.
• Serve the tacos with a side of spicy Sichuan chili sauce for an added burst of flavor.

Serving advice

Serve the Chinese-style Tacos al Pastor as a main course, accompanied by a fresh green salad or steamed rice. Garnish with additional cilantro and a squeeze of lime juice for a burst of freshness.

Presentation advice

Arrange the tacos on a platter, garnishing them with a sprinkle of crushed Sichuan peppercorns and a few cilantro leaves. Serve with the pickled vegetables on the side for guests to add as desired.