Pork Street Tacos

Portions: 2
Amount per serving
Daily Value %*
Calories660-
Total Fat21g32%
Saturated Fat7g35%
Cholesterol115mg38%
Sodium1830mg76%
Potassium534mg15%
Dietary Fiber1g4%
Sugars18g-
Protein43g86%
Vitamin A55mcg-
Vitamin C5mg8%
Calcium369mg37%
Iron3mg17%
Vitamin D1mcg-

Ingredients

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
  • 3⁄4 cup chopped red onion
  • 1 teaspoon Chinese 5 spice*
  • 1 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon water, cold
  • 1 tablespoon cilantro, dried
  • 2 teaspoons minced garlic
  • 3 teaspoons grated fresh ginger
  • 1⁄4 cup white balsamic vinegar
  • 1⁄4 cup apple cider vinegar
  • 1 1⁄2 cup dried sweetened blueberries
  • 3⁄4 cup golden raisins
  • 1⁄8 teaspoon white pepper
  • 1 teaspoon salt

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

Instructions

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.

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.

About This Recipe

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