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Asian Street Tacos
Julian helps rediscover tacos... with an Asian twist!
1/2 pound pork belly, sliced
6 Brussels sprouts
4 bao buns
1/2 cup rice vinegar
1/2 cup mirin
1 watermelon radish, thinly sliced
1 bunch green onions, sliced
1 bunch cilantro, chopped
1 clove garlic, minced
1 Fresno pepper, chopped
1 teaspoon sesame seeds
Let's get Cooking...
Heat a cast-iron pan over medium-high heat. Add oil and pork belly and cook until seared and brown.
Slice cucumbers using a mandolin. Add to a small bowl along with rice vinegar, mirin, a splash of sesame oil and a pinch of salt. Allow to marinate.
Slice Brussels sprouts in half and saute or deep-fry until golden brown and tender. Season with salt and a splash of sesame oil.
Leave some watermelon radish slices whole. Cut a few in half, and chop a few more into long pieces.
Microwave or steam bao buns until soft and hot.
To assemble, add various toppings to bao buns, making some vegetarian options and some pork belly options. Add toppings as desired.
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