Korean pulled pork tacos with pickled cucumber
From the foundersHans Hammar·Co-founder & CFO
A quick, flavourful fusion dish with tender pulled pork, tangy pickled cucumber and fresh red cabbage served in soft tortilla wraps.
Ingredients
2 servings
- 300 gPulled pork with BBQ glaze 🏷️
- 4 stMedium tortillas 🏷️
- 1 stCucumber 🏷️
- 1 stRed pointed pepper 🏷️
- 150 gRed cabbage
- 2 stSpring onions
- 1 mskSesame oil
- 1 mskRice vinegar
- 1 mskSoy sauce
- 1 tskGochujang (or chilli sauce)
- 100 gCooking yoghurt 8%
How to make it
- 1
Mix the sliced cucumber with the rice vinegar, sesame oil and a pinch of salt in a bowl. Leave to infuse while you prepare the rest.
- 2
Mix the cooking yoghurt with the gochujang and soy sauce to make a creamy dressing.
- 3
Heat a frying pan over a medium-high heat and warm the pulled pork with its glaze for about 5 minutes until piping hot and starting to crisp a little.
- 4
Warm the tortillas briefly in a dry frying pan or the microwave.
- 5
Fill the tortillas with shredded red cabbage, pepper, warm pulled pork, pickled cucumber and spring onion. Top with the gochujang dressing.
Kitchen tips
- Use a cheese slicer to quickly slice the cucumber really thinly.
- For extra heat, top with sliced fresh chilli.
AI-generated content. Always verify ingredients and allergen information yourself.
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