Friday, December 6, 2013

Slow Cooking Supper: Banh Mi Tacos

Print Friendly and PDF
John loved the Banh Mi Sandwiches that we made so much, he wanted to have them again and again and again.  In order to avoid the onslaught of pork and bread, I decided to mix up the flavors and make it in the crockpot.  That's in order to avoid my hunger-induced mental breakdowns when I get home at 9 pm from another long and exhausting day at work.

I can't complain though, because my work is invigorating and my taste buds are invigorated when I walk through the door smelling this awesome pork lingering in the pot, awaiting my arrival.  The best part about the crockpot cooking in our house?  John taste-tests and sends me updates.  For example at 2 p.m.:  "pork smells yummy"!  At 4 p.m. "pork tastes yummy!" At 6:30 p.m. "When are you coming home, pork is pulled" which really means, I am eating small pieces of pork as I pull it so when are you coming home so we can finally eat!!!

I love the idea of taking something familiar and using ingredients that may be unfamiliar.  These tacos don't require a large amount of ingredients but their flavor is like a punch in the mouth.  I can say this with great certainty since when I was 8 years old I was punched in the mouth by an errant softball.  The flavors in here are akin to that.  In only the best way possible of course.  
Banh Mi Tacos
Serves:  6 (12 tacos)
2 pound pork loin
1 cup soy sauce
1/4 cup ponzu sauce
1/4 cup sesame oil
4 tablespoons brown sugar
2 tablespoons sriracha (adjust to taste)
4 cloves garlic, minced
1 cup onion, diced
12 6-inch tortillas
2 cups Pickled Carrots and Daikon
1 cup fresh cilantro
Sriracha, as desired

Place the pork loin in the crockpot.   In a small bowl, combine soy sauce, ponzu sauce, sesame oil, brown sugar, sriracha, garlic, and onion.  Pour over the pork loin and cook on low for 4-6 hours, until pork is cooked through.  Shred the pork using two forks and return to the crockpot, tossing with remaining sauce.

Evenly fill the tortillas with meat.  Add pickled carrots and daikon.  Top with cilantro and additional sriracha, if desired, for heat.

Until the next time my oven is on...



9 comments:

  1. I can smell this already. I can't wait to make these! This is right up my alley.

    ReplyDelete
  2. I love that he gives you updates..lol. Yum!

    ReplyDelete

©2009-2013 All photos, recipes, and content on thegrowingfoodie.com are copyright protected. Do not copy, distribute, or use without permission. Related Posts Plugin for WordPress, Blogger...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.

Get Recipes Right to Your Inbox!

Football Fun!

Search

Archive

UA-39675793-1