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RECIPES
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From festivals in the Yukon and kayaking in British Columbia’s Gulf Islands to meeting with local producers in New Zealand and finding the best produce at market towns in the UK, Eric spends most of his time on the road, discovering amazing culinary offerings around the world. Keep up with his adventures here!

Spicy Pork Tacos

Spicy pork tortillas drizzled with KewpieInspired by Mexican and Japanese cooking, these spicy tacos are a great pick for a summer dinner outside. Watch out — they’re hot! If you like things a little less spicy, leave the sriracha off on top, or swap the sriracha in the marinade for brown sugar. If you can’t find Kewpie mayonnaise, regular is fine.

Ingredients

  • 1 pork tenderloin (about 1lb)
  • 3 Tbsp fish sauce
  • 3 Tbsp sriracha, plus more to garnish
  • Twelve 6-inch corn tortillas
  • 2 cups sliced green cabbage
  • 2–3 tomatoes, diced
  • ¼ cup torn mint
  • Amola Molten Hot Salt
  • Kewpie mayonnaise, to garnish

 

Method

Place the pork tenderloin in a resealable bag with the fish sauce and sriracha. Leave to marinate overnight.

The next day, heat your grill to medium-high and place the pork over indirect heat. Cook until medium, and a thermometer inserted in the centre reads 145°F, about 30–45 minutes. 

Meanwhile, heat a large skillet over medium heat and add the cabbage. Cook, stirring, for about a minute, then add ¼ cup water to steam. Once the water has evaporated, remove the cabbage to a bowl.

Thinly slice the pork.

To assemble the tacos, warm the tortillas. Add a slice of pork to each and top with cabbage, tomatoes, and mint. Sprinkle with Amola Molten Hot Salt and drizzle with Kewpie mayonnaise and sriracha to taste.

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