Ingredients
- 24 Each 4.5" Heat Pressed Flour Tortillas (28671)
- 4 Lbs. Pork Ribs, boneless, country style
- 2 cup Mongolian Glaze, see related recipe
- 2 Oz. Carrots, julienned
- 2 Oz. Red Pepper, julienned
- 2 Oz. Cucumbers, julienned
- 2 Oz. Red Onions, thinly sliced
- As Needed Scallions, thinly sliced
- As Needed Toasted Sesame Seeds
Directions
- Pre-heat grill to low heat.
- Reserve ½ cup of Mongolian Glaze to toss meat in after cooking. Coat ribs with 1 cup Mongolian Glaze and grill on low, covered for 1 hour, turning once during cooking. Remove cover and brush the pork with an additional ½ cup of the glaze and cook for an additional 15-20 minutes, or until very tender and cooked through. Allow meat to rest and cool slightly before shredding. Add the reserved ½ cup of the glaze to the shredded meat. Reserve warm for service.
- In a bowl, toss the carrots, peppers, cucumbers, and onions together. Reserve refrigerated.
- To serve: Preheat deep-fryer to 350° and fry tortillas for 30 seconds or until puffed, and allow to drain on paper towels. While the tortilla is still hot and pliable, make an indentation to form a taco shape. Top the tortilla with 1½ oz. shredded pork, 1/3 oz. vegetable mixture, and garnish with scallions and toasted sesame seeds. Serve 2 per order.
Ingredients- 1 cup Hoisin Sauce
- 1/2 cup Soy Sauce
- 2 tsp. Ginger, grated
- 1 tsp. Chile Paste
- 2/3 cup Brown Sugar
- 1 tsp. Garlic Paste
- 4 tsp. Rice Vinegar
- 2 tsp. Sesame Oil
- 2 tsp. Chinese Mustard
Directions
- Combine the ingredients in a saucepan over medium heat and cook until well combined, about 3-5 minutes. Cool and reserve refrigerated.
