Chef Jason K. Morse, CEC ©5280 Culinary, LLC
Pork street tacos combine all the crave-able ingredients of a typical taco with a surprisingly mouthwatering chutney sauce to top it off. The sweet and savory combination will have you (and your family) hooked!
- 4 corn or flour tortillas
- 8 ounces pulled pork (purchase at local grocery store)
- 1/4 cup pickled carrots, cabbage and radishes
- 4 tablespoons Cotija Cheese, crumbled
- 4 tablespoons blueberry ginger chutney
- Chinese 5 Spice, to taste
- Cilantro, for garnish
Blueberry Ginger Chutney Ingredients
- 1 tablespoon olive oil
- ¾ cup chopped red onion
- 2 teaspoons minced garlic
- 3 teaspoons grated fresh ginger
- ¼ cup white balsamic vinegar
- ¼ cup apple cider vinegar
- 1 ½ cup dried sweetened blueberries
- ¾ cup golden raisins
- 1/8 teaspoon white pepper
- 1 teaspoon salt
- 1 teaspoon Chinese 5 spice*
- 1 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon water, cold
- 1 tablespoon cilantro, dried
- To toast the Chinese 5 Spice, heat a small sauté pan over medium heat for 1 minute. Add the spices to the sauté pan and stir with a wooden spoon until the aroma opens up and becomes more intense, about 30-45 seconds. Once toasted, transfer to a cold plate in a thin layer to cool quickly.
- For taco assembly, fill each tortilla with pulled pork. Top with pickled vegetables and blueberry ginger chutney.
- Dust the taco with the toasted 5 spice. Garnish with Cotija cheese and cilantro, if desired.
- Serve open faced or stacked in a parchment paper-lined street taco boat.
Blueberry Ginger Chutney Instructions
- In a medium sized sauce pan on high heat, add oil.
- Add the red onion and sauté until caramelized.
- Add garlic and ginger and sauté for 1 minute. Pour in cider and balsamic vinegar and reduce by half.
- Stir in blueberries, raisins, white pepper, salt, Chinese 5 spice and brown sugar bringing mixture to a boil. Simmer for 4 minutes.
- Whisk together cornstarch and water and add to the pan. Cook for 1 minute.
- Turn off heat, remove from stove and let cool to room temperature. Add in dried cilantro and mix well to combine.
- Once cooled, transfer into mason jars or food storage containers.
- Store in the fridge, covered (once completely cooled) for up to 14 days.
To Toast the Chinese Five Spice
- Heat a small sauté pan over medium heat for 1 minute, add the 5 spice to the sauté pan and with a wooden spoon stir the 5 spice until it starts to open up and and smell more intense. T
- his should take about 30-45 seconds in a sauté pan.
- Once toasted, place onto a cold plate in a shallow layer to cool quickly.
- Use in recipe above.
Number of servings (yield): 2