So I showed you how to make spicy pickled onions.
Now I want to show you something to put them on:
Asian pork tacos.
Start with a nice cut of pork, about 1 pound- we used country style boneless ribs.
Poke some holes in it so that the marinade can get all up in there and work it's magic.
Let the pork soak overnight in the fridge in a mixture of:
4-5 cloves garlic, chopped
3 thumb-sized pcs ginger, peeled and chopped
2 tbsp sesame oil
2 tbsp soy sauce
1 tbsp sugar
juice of 1/2 a lime
healthy squirt sriracha hot sauce
coarse ground black pepper
Sear the roast in a dutch oven, or other deep pot with a lid.
Pour in a beer to deglaze all the tasty pan bits.
Then drop in a few tablespoons of barbecue sauce.
Cover and cook in the oven at 375F for an hour or two, or until the internal temperature
of the roast is at least 170F and the meat is tender enough to shred with a fork.
Toss the meat in a skillet with a little more barbecue sauce.
And then it's time to assemble the tacos.
Tortilla, barbecue sauce, chopped napa cabbage, and pork.
Top with some spicy pickled onions.