A progressive version of classic Korean bulgogi, Marination Station’s spicy pork taco is a rich red pepper smackdown that’ll heat up the belly but leave your mouth in tact. Marinated pork butt is sliced super thin for a massive flavor punch, and served with a sweet and tangy ginger vinaigrette slaw on a warm corn tortilla. This week’s Food Truck Kitchen takes JoanMarie back to Seattle for a taste of these incredible spicy pork tacos. Try these at home, and you’ll quickly understand why Good Morning America calls Marination Station, “Best Food Truck.”
Thanks to our good friends at Food Network’s, Eat St., we’re bringing Marination Station’s kitchen into your kitchen, and we’re sure you’ll enjoy these tacos as much as we did. Watch Food Network’s, Eat St. on the Cooking Channel. Stop missing what you could be eating! Download the Eat St. mobile app for iPhone!
Coined the best street food by “Good Morning America,” Marination Mobile in Seattle, Washington, is a food truck serving Korean-Hawaiian inspired dishes
Spicy Pork Tacos
Spicy Pork Marinade:
This recipe didn’t include ingredients for a spicy marinade, so JoanMarie improvised. She’s a mom. Of course she knows how to improvise! For the marinade, JoanMarie used
- garlic powder
- soy sauce
- brown sugar
- 2 pounds pork butt, partially frozen and trimmed
- 1 1/2 cups spicy pork marinade
- 1/4 head green cabbage, chiffonade
- 1 cup carrots, julienned
- 1 bunch cilantro, roughly chopped
- 6 green onions, cut 1/8 inch thick
- 1 cup pickled ginger vinaigrette
- Kosher salt to taste
- 1/4 cup canola oil
- 240 grams sliced white onions, julienned
- 60 grams raw jalapeno, sliced
- 2 tablespoons pure sesame oil
- 2 tablespoons sugar syrup
- 3/4 cup Marination Mobile’s nunya sauce (spicy red chili paste can be used)
- 3 limes, cut into 24 wedges
- 3/4 cup pickled jalapenos
- 1/4 cup sesame seeds
- 48 corn tortillas
To marinate the spicy pork, slice partially frozen pork butt as thinly as possible. Add spicy pork marinade, mixing well by hand and making sure all pieces get coated. Allow pork to marinate for 36-48 hours before cooking.
To prepare the slaw, slice green cabbage very thinly. Add matchstick carrots, cilantro, green onions and toss together thoroughly. Add vinaigrette and kosher salt, to taste, just before serving.
Heat flat top skillet on medium to medium-high heat. Spread canola oil over flat top. Once skillet is hot, add onion and cook to soften, about 2 minutes. Add raw jalapenos and stir into onions. Break up the sliced pork and spread over the top of the onion mixture. Drizzle sesame oil over the top of the pork and mix together with the onions and jalapenos. Continue mixing pork periodically until it is cooked through. Be sure to break up the pork while cooking so that there are no large chunks. Drizzle the sugar syrup over the pork and mix together to cook sugar into pork. Be careful to do this quickly or the sugar will burn. Spicy pork should be a deep red color. Transfer to serving dish and hold for service.
No more than 30 minutes before assembly, add the pickled ginger vinaigrette and kosher salt to slaw. Heat corn tortillas on flattop. For each taco, place 2 corn tortillas on a plate. Put 1 1/2 teaspoons of nunya sauce or spicy red chili paste down the middle of the two tortillas. Add about 1.25 ounces of the cooked spicy pork. Place about 1 ounce of dressed slaw on top of pork. Put one lime wedge in the corner. Put a pinch of pickled jalapenos in the opposite corner. Sprinkle sesame seeds on top. Serve and enjoy.
Yield: 24 tacos