24 each 4.5" Heat Pressed Flour Tortillas (28671)
4 lbs. Pork Ribs , boneless , country style
2 cups Mongolian Glaze , see related recipe
2 oz. Carrots , julienned
2 oz. Red Pepper , julienned
2 oz. Cucumbers , julienned
2 oz. Red Onions , thinly sliced
Scallions , thinly sliced , as needed
Toasted Sesame Seeds , as needed
1.) Pre-heat grill to low heat.
2.) 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.
3.) In a bowl, toss the carrots, peppers, cucumbers, and onions together. Reserve refrigerated.
4.) To serve: Pre-heat 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.