Moo Shu Pork Tacos
What You Will Need
Ingredients
- For Moo Shu Pork:
- 500g Pork loin, sliced in thin strips
- 1 tbsp Oil
- 12 pcs Corn tortillas
- 2 tbsp Sesame seeds, lightly toasted
Marinade
- 150g Lee Kum Kee Hoisin Sauce
- 4 tbsp Lee Kum Kee Oyster Stir-fry Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 1 tsp Lee Kum Kee Chiu Chow Style Chilli Oil, optional
- 60ml Rice vinegar
- 2 tsp Ginger, grated
- 2 Garlic cloves, crushed
- ½ tsp Black pepper
Dressing
- Slaw Dressing:
- 1 tbsp Lee Kum Kee Hoisin Sauce
- 2 tsp Lee Kum Kee Pure Sesame Oil
- 1 tbsp Mayonnaise
- 1 tbsp Lime juice
- Slaw:
- 100g Purple cabbage, shredded
- 3 tbsp Coriander leaves, roughly chopped
- 2 Radishes, mandolined, optional
- 2 Spring onions, thinly sliced
- 1 Carrot, julienned
- 1 Apple, julienned, optional
Made with
Lee Kum Kee products
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How to make it
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https://www.youtube.com/watch?v=dPsZFNsCG2o
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In a medium sized bowl whisk together marinade ingredients. Add sliced pork to the marinade, toss to cover, then set aside.
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Heat oil in a large skillet or wok over medium to high heat. Use tongs or chopsticks to take the pork meat out of the marinade and place in the wok. Sauté pork until cooked through, about 5 minutes. Season with salt and pepper and take off the heat.
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Heat tortillas in an oiled frying pan or griddle pan, or simply pop in the microwave for 30 seconds.
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In a large bowl whisk slaw dressing then toss with slaw ingredients until well combined.
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To serve simply load the tortillas with slaw and moo shu pork and its sauce, then sprinkle with sesame seeds. For spice lovers drizzle tacos with extra Lee Kum Kee Chiu Chow Style Chilli Oil.
Tip: If you want to make this even quicker then skip the slaw and buy a bag of ready prepared coleslaw from the supermarket.