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U.S. Highbush Blueberry Council

Pork Street Tacos
BlueberryGingerChutneyTacos

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!

Taco Ingredients

  • 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

Taco Instructions

 

  1. 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.
  2. For taco assembly, fill each tortilla with pulled pork. Top with pickled vegetables and blueberry ginger chutney.
  3. Dust the taco with the toasted 5 spice. Garnish with Cotija cheese and cilantro, if desired.
  4. Serve open faced or stacked in a parchment paper-lined street taco boat.

Blueberry Ginger Chutney Instructions

  1. In a medium sized sauce pan on high heat, add oil.
  2. Add the red onion and sauté until caramelized.
  3. Add garlic and ginger and sauté for 1 minute. Pour in cider and balsamic vinegar and reduce by half.
  4. Stir in blueberries, raisins, white pepper, salt, Chinese 5 spice and brown sugar bringing mixture to a boil. Simmer for 4 minutes.
  5. Whisk together cornstarch and water and add to the pan. Cook for 1 minute.
  6. Turn off heat, remove from stove and let cool to room temperature. Add in dried cilantro and mix well to combine.
  7. Once cooled, transfer into mason jars or food storage containers.
  8. Store in the fridge, covered (once completely cooled) for up to 14 days.

To Toast the Chinese Five Spice

  1. 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
  2. his should take about 30-45 seconds in a sauté pan.
  3. Once toasted, place onto a cold plate in a shallow layer to cool quickly.
  4. Use in recipe above.

Number of servings (yield): 2

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