Banh Mi Tacos With Pulled Pork Recipes

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BBQ PULLED PORK NACHOS



BBQ Pulled Pork Nachos image

Provided by Molly Yeh

Categories     main-dish

Time 3h45m

Yield 6 servings

Number Of Ingredients 21

1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon kosher salt
2 teaspoons brown sugar
2 pounds pork shoulder, cut into 2- to 3-inch pieces
1 tablespoon vegetable oil
1 onion, sliced
6 cups low-sodium chicken broth
3/4 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ancho chile powder
One 11-ounce bag corn chips
1/2 cup pepperoncini
1/2 red onion, sliced
1 red bell pepper, diced
One 20-ounce can pineapple chunks, drained, or about 2 cups diced fresh pineapple
2 1/2 cups shredded mozzarella

Steps:

  • For the pork: Preheat the oven to 300 degrees F.
  • Heat a large Dutch oven over high heat. Mix together the garlic powder, onion powder, paprika, salt and sugar in a small bowl. Place the pork pieces in a large bowl, then toss with the spices to coat. Add the oil to the Dutch oven and brown the pork in batches, about 5 minutes per side; remove to a plate. Place all of the pork back in the Dutch oven and cover with the onions and chicken broth. Bring to a boil, then cover and place in the oven. Cook until the pork is tender, about 2 1/2 hours.
  • For the BBQ sauce: Meanwhile, put the ketchup, vinegar, sugar, smoked paprika, Worcestershire and chile powder in a small pot and simmer for 5 minutes.
  • Remove the pork from the liquid and allow it to cool slightly. Cut off the pieces of fat and discard. Shred the meat with a fork.
  • For the nachos: Preheat the oven to 375 degrees F.
  • Place half of the chips in the bottom of a 12-inch cast-iron skillet. Layer on half the shredded pork, half the pepperoncini, half the red onion, half the bell pepper, half the pineapple, 1/4 cup BBQ sauce and half the cheese. Add a second layer, starting with the remaining chips and then the rest of the ingredients. Bake until the cheese is golden and bubbly, about 10 minutes.

BANH MI PORK TACOS



Banh Mi Pork Tacos image

Spicy, honey-glazed pork wrapped in warm tortillas. Topped with carrot daikon slaw, sriracha mayo and fresh toppings like jalapenos, cilantro and cucumber slices.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
1 lb thinly sliced pork cutlets, cut into thin strips
1 teaspoon salt
1 teaspoon Sriracha sauce
2 tablespoons honey
1 teaspoon white vinegar
1 cup julienne-cut carrots
1 cup julienne-cut daikon radish
1/4 cup white vinegar
1 tablespoon honey
1/2 cup mayonnaise
2 teaspoons Sriracha sauce
8 Old El Paso™ flour tortillas for soft tacos & fajitas (6 inch), heated as directed on package
2 jalapeño chiles, thinly sliced
1/2 bunch fresh cilantro sprigs
1/4 English (seedless) cucumber, thinly sliced (about 1/2 cup)

Steps:

  • In 10-inch nonstick skillet, heat oil over medium-high heat. Season pork with salt; cook pork in oil until well caramelized and cooked through. Stir together 1 teaspoon Sriracha sauce, 2 tablespoons honey and 1 teaspoon vinegar. Drizzle over pork in skillet, stirring occasionally, until glaze is absorbed and caramelized on pork. Remove from heat; keep warm.
  • In medium bowl, mix Pickled Slaw ingredients; set aside.
  • In small bowl, mix Sriracha Mayonnaise ingredients. Divide pork among tortillas, and top each with slaw, using slotted spoon. Top with mayonnaise, chiles, cilantro and cucumber.

Nutrition Facts : Calories 330, Carbohydrate 23 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 15 g, SaturatedFat 4 g, ServingSize 1 Taco, Sodium 630 mg, Sugar 8 g, TransFat 1 g

BANH MI TACOS



Banh Mi Tacos image

Provided by Food Network

Categories     main-dish

Time 6h40m

Yield 50 tacos

Number Of Ingredients 21

One 5-pound pork shoulder
Salt and freshly ground black pepper
1 cup sugar
1 cup rice vinegar
1 cup white vinegar
Pinch salt
3 cups finely grated carrots
3 cups finely grated daikon
3 2/3 cups hoisin sauce
1 4/5 cups oyster sauce
1 1/2 cups brown sauce, such as HP Sauce
5 tablespoons chopped ginger
1/4 cup brown sugar
2 tablespoons sesame oil
2 tablespoons rice vinegar
1 teaspoon Sriracha
3 cloves garlic, chopped
1 cup chopped green onions
Sesame seeds
50 corn tortillas
Lime wedges, for serving

Steps:

  • For the pork: Heat the oven to 250 degrees F. Sprinkle the pork shoulder liberally with salt and pepper. Roast until the meat falls apart easily with a fork, basting every 30 minutes, 6 hours.
  • For the pickles: Meanwhile, combine 2 cups water, the sugar, vinegars and salt in a saucepan and bring to a boil.
  • Remove from the heat and add the carrots and daikon. Let cool, then refrigerate for 4 hours.
  • For the sauce: Combine the hoisin sauce, oyster sauce, brown sauce, ginger, sugar, sesame oil, rice vinegar, Sriracha and garlic and mix well.
  • Let the pork cool slightly, then shred the meat and mix with the sauce. Mix together the carrot and daikon pickles with the green onions and sesame seeds to taste.
  • Heat the tortillas in a dry pan, and then top with the pork and carrot and daikon pickle mixture. Serve with lime wedges.

BANH MI TACOS



Banh Mi Tacos image

Make and share this Banh Mi Tacos recipe from Food.com.

Provided by Food.com

Categories     Vietnamese

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 24

1/4 cup Chinese five spice powder
1/4 cup brown sugar
kosher salt & freshly ground black pepper
one 3 1/2-pound piece pork belly
1 tablespoon vegetable oil
3 garlic cloves
1 onion, chopped
1/4 cup light soy sauce
3 tablespoons dark soy sauce
1/2 cup brown sugar
1/4 cup rice vinegar
3 pieces star anise
8 ounces carrots
8 ounces daikon radishes
3 tablespoons granulated sugar
2 -3 tablespoons rice vinegar
2 tablespoons chili garlic
1 tablespoon fish sauce
1/2 cup mayonnaise
2 1/2 tablespoons sriracha sauce
1 tablespoon lemon juice
1 tablespoon rice vinegar
twelve 5-inch flour tortillas or corn tortilla, for serving
fresh cilantro, chopped, for garnish

Steps:

  • Special equipment: Chinese mandolin.
  • For the rub:
  • Mix together the five-spice powder and sugar in a small bowl, and then add salt and pepper to taste.
  • For the pork belly:
  • Preheat the oven to 350 degrees F. Heat the oil in a cast-iron skillet over high heat. Rub the dry rub over the whole piece of pork belly, making sure to push the rub into the meat. Once the pork belly is covered, sear it in the skillet until browned, 4 minutes per side, to ensure that you have sealed in the juices. Pull the pork belly out of the skillet and let it rest. Without emptying the meat's juices from the skillet, saute the garlic and onions over medium heat until browned, 2 minutes. Add the soy sauces, sugar, vinegar, star anise and 1/2 cup water, and then add the pork belly, making sure it is no more than halfway covered by the liquid. Place the skillet into the oven and let it braise until it is very moist and tender, and can be pulled apart with ease, about 3 hours 30 minutes. Let the pork belly rest, and then chop it into smaller pieces.
  • For the salad:
  • Meanwhile, shred the carrots and daikon into thin strips using a Chinese mandolin. Mix together the vegetables with the sugar, vinegar, chili garlic and fish sauce. Let the mixture sit and rest.
  • For the mayonnaise:
  • Whisk together the mayonnaise, Sriracha, lime juice and rice vinegar in a small bowl and pour into a small squeeze bottle or set aside.
  • For assembly:
  • Heat the tortillas on a griddle over high heat. Add a small serving of the pork belly to each one, and top with the daikon and carrot salad, Sriracha mayonnaise and chopped cilantro, and serve.

Nutrition Facts : Calories 298.9, Fat 3.7, SaturatedFat 0.5, Sodium 2197.9, Carbohydrate 64.6, Fiber 3.4, Sugar 55.6, Protein 5.2

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