Asian Pulled Pork Tacos with a Crunchy Apple and Kraut Slaw – Large.jpg

ASIAN PULLED PORK TACOS WITH A CRUNCHY APPLE AND KRAUT SLAW

You can’t beat this recipe when it comes to making the tastiest Asian fusion tacos. We recommend always using free-range pork as cage farming is inhumane.


SERVES 2-3
Recipe from Nadia Eves
Photography by Nadia Eves

INGREDIENTS FOR PORK
2kg free-range pork shoulder
1 roughly chopped brown onion
1 cup free-range chicken or pork broth
3 garlic cloves minced
2 tablespoons fresh grated ginger
4 tablespoons soy sauce
2 tablespoons pure maple syrup
2 tablespoons sake
1 tablespoons sesame oil
1 teaspoon Chinese 5 Spice Powder
1 teaspoon chilli powder
Salt and pepper

INGREDIENTS FOR SLAW
½ head purple cabbage shredded
1 sliced into matchsticks green apple
1 handful of mung beans
¼ jar of Living Goodness Naked Sauerkraut
¼ cup roughly chopped coriander
2 tablespoons roughly chopped mint
1 thinly sliced red chilli
¼ cup chopped toasted peanuts
Juice of one lime
1 tablespoon rice wine vinegar
2 teaspoons sesame oil
2 teaspoons fish sauce

OTHER INGREDIENTS
Flour tortillas (corn tortillas are a good gluten free substitute)
Lime wedges
Red chilli deseeded & finely chopped (if you like it hot)

METHOD FOR PORK
• Place chopped onions in a slow cooker set to low.
• Season the pork shoulder with salt & pepper and place on top of the onions.
• Whisk together broth, garlic, ginger, soy sauce, maple syrup, sake, sesame oil, 5 Spice and chilli powder, pour over pork and place the lid on.
• Cook for 8-10 hours on low until the pork can be pulled apart with a fork.
• Using tongs, carefully remove the pork from the slow cooker and put aside.
• Run the cooking liquid from the slow cooker through a sieve into a medium saucepan and reduce on a high heat for about 10 minutes.
• Once the liquid has thickened to about half the volume, add the pork to the sauce, shred with two forks making sure it is coated evenly in the sauce.

METHOD FOR SLAW
• Combine cabbage, green apple, mung beans, sauerkraut, coriander, mint and red chilli in a large bowl.
• In another bowl, whisk together lime juice, rice wine vinegar, sesame oil and fish sauce and pour over the cabbage mixture.
• Toss to combine and garnish with peanuts and corriander.

TO SERVE
• Heat the tortillas in a dry (no oil) skillet over a medium heat for about 30 seconds on each side. Once warmed stack each tortilla in a clean teatowel or tinfoil pouch. Alternatively you can just heat tortillas in the oven wrapped in tinfoil.
• Place some pork and slaw into warmed tortillas and serve with a side of sliced limes and extra sliced chilli.