Peking duck with rich hoisin sauce and thinly sliced iced scallions is one of our favorite combinations. We’ve adapted the classic pairing for this pork taco recipe. Instead of duck we slow cook boneless country pork ribs with hoisin until juicy and shreddable. We tuck the pork into warm flour tortillas with a tangy cucumber slaw, fresh cilantro, and thin slices of scallions. Each bite is a perfect balance of texture, flavor, and temperature: crunchy cold cucumber, soft tortilla, warm spicy pork, and ample amounts of fresh greens.
Pork Tacos with Cucumber Slaw
- ½ cup hoisin sauce
- 2 garlic cloves, grated
- 1 (1-inch) piece ginger, grated
- 2 tsp Sriracha
- 1 ½ lbs boneless, country style pork ribs
- 2 small Persian cucumbers, cut into matchsticks
- ½ cup rice wine vinegar
- ½ tsp sugar
- 8 small flour tortillas, warmed
- 2 tbsp cilantro leaves
- 2 scallions, cut into thin, 2-inch lengths
1) In a Suvie pan, stir together ½ cup hoisin sauce, 2 garlic cloves, 1 piece ginger, and 2 tsp Sriracha until combined. Season 1 ¼ lbs pork ribs all over with 1 tsp kosher salt and nestle into the pan, turning to coat in the sauce. Transfer pan to bottom zone of Suvie, input settings and cook now.
Suvie Cook Settings
Bottom Zone: Slow Cook on Low for 3 hours
2) Meanwhile, stir together 2 cucumbers, ½ cup rice wine vinegar, 1 pinch kosher salt, and ½ tsp sugar. Let sit while the pork cooks.
3) After the pork has cooked, transfer pork ribs to a cutting board, reserving sauce in the pan. Shred the pork with 2 forks and then return to pan, stirring to coat in the sauce. Season to taste with salt and pepper.
4) Divide pork between 8 warm flour tortillas. Top each taco with cilantro leaves, cucumber slaw, and scallions; serve.
Nutritional Information per serving (4 servings per recipe): Calories 480, Total Fat 15g, Total Carbohydrates 48g, Total Sodium 930mg, Total Protein 35g.