Char Siu Tacos: A Mexi-Asian Cinco de Mayo
Cinco de Mayo isn’t an obligatory Mexican holiday, it is, however, a good excuse to invite friends over for homemade aguas frescas and tacos. Lately I’ve been craving the taste of Los Angeles so I am making some Kogi Truck inspired, Mexican-Chinese fusion tacos and aguas frescas for my Cinco de Mayo meal.
A few months ago I ordered Chinese-style Char Siu at a Yakitori resturant and was blown away! The sticky sweet pork was topped with a perfectly ripe avocado and finely diced scallions- ummmmm….this would be great wrapped in a corn tortilla, no?
Plus, the fusion of Latin and Asian food is not so far-fetched. Have you noticed similarities including flavors like chili pepper, cilantro, garlic and lime? Doesn’t Chinese Char Siu seem similar to Puerto Rican Pernil?
Plus…Mexican and Chinese food and culture hold a very special place in my heart, I wonder why?
Give it a try! Have your own recipe for a fusion taco? Let me know, email me at gabrielaskitchen(at)gmail.com!
Char Siu Tacos
1/3 c Kikkoman Lime Ponzu or 1/3 c any ponzu + 1 Tbs. lime juice
1/3 c soy sauce
1 Tbs. rice wine
1 Tbs. sesame oil
3 Tbs. brown sugar
½ Tbs. five spice powder
2 cloves garlic diced
1 Tbs. honey
2 1/2 – 3 pound pork boneless pork roast (shoulder)
1 Tbs. Lard
Combine all marinade ingredients in a medium size bowl. Place the pork roast in a shallow baking dish or large zip lock bag. Evenly coat the roast with 3/4 the marinade, place covered in the fridge to marinate for 4 to 8 hours. Flip and move the pork a few times during the marinading time for uniform seasoning.
Preheat oven to 275 degrees and allow pork to come to room temperature. Heat 1 Tbs. lard in a heavy bottom or cast-iron pan. Sear each side of the roast for about 1 minute on very high heat, or until golden brown. Place pork in either cast-iron pan or shallow roasting dish and put it in the oven uncovered, for 45 minutes. Pour remaining 1/4 of unused marinade over the pork and cook for 30 to 45 more minutes. Remove form oven and let rest for 30 minutes. Slice and serve with warm corn tortillas, avocado, Sriracha and Ginger Scallion Salsa (below).
Ginger Scallion Salsa
1/4 c. fresh ginger diced
1/4 c. scallions diced (roots and rough ends trimmed)
2 Tbs. cilantro finely chopped
2 cloves garlic finely diced
1 Tbs. rice wine vinegar
1 Tbs. Sriracha or other Asian hot sauce
dash of salt
Dice all ingredients and gently mix together. Cover and refrigerate for an hour or so to allow flavors to meld. Enjoy with tacos!