Sunday, December 4, 2022

Rosie Makes Pork Tacos

 Here's our target:

 Pork tacos with coleslaw.

Food Lion had boneless center-cut pork chops on sale today, so we're going with the manager's special. 

 Prepare the pork:

Cut the pork into bite-sized pieces and marinate for at least an hour.
zest and juice of 2 oranges
1 small can pineapple chunks with juice
1/4 cup chopped red onion (You can use any onion here.  I just happened to use the red.)
2 cloves garlic, minced
chili powder

Combine the orange zest and juice, the pineapple, onion, garlic, and a few shakes each of cumin,  chili powder, and cayenne.  Add the pork and let it sit for a while.

While the pork is taking a bath, prepare the coleslaw:

 1 cup shredded cabbage
2 baby carrots, shredded
1 TB minced red onion
1 TB minced red pepper
Combine ingredients and pour in the dressing.
2 TB mayonnaise
2 TB buttermilk
2 TB cider vinegar
2 tsp sugar
salt and pepper, to taste
Combine ingredients until smooth, then pour over coleslaw and toss to coat.
Cover and let sit in refrigerator for the flavors to develop.

Next, prepare the tacos:









Heat peanut oil (enough to cover surface) in medium skillet over medium high heat.  Temperature should be 375° - 400°.









Brown each side, using tongs to fold into a taco shape.

Drain tacos on a rack.

Drain the pork cubes, saving the marinade, and brown in a film of hot oil.
I cook the cubes in batches to get a nice sear.  You don't want to crowd the pan. Crowding lowers the temperature and your meat will steam instead of sear.
Remove pork from pan.

Pour the marinade into the skillet, medium heat, scraping up the goodie bits (That's where the flavor is!), bring to boil, reduce to simmer, and let it reduce a bit.

Add pork back in and stir to coat.

Have toppings ready for your tacos.
I have:
chopped green and red pepper
chopped red onion
sliced scallions
Make a little nest of coleslaw and tumble the pork over it.  Sprinkle on toppings.


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