Slow Roasted Pork Taco with Red Curry Coconut Spread, Kimchi and Queso Fresco

slow-roasted-pork-taco-with-red-curry-coconut-spread-kimchi-and-queso-fresco_compressed

Serving Size 6

Ingredients

Red Curry Coconut Spread Ingredients
  • 2 tablespoons Vegetable oil
  • 1/2 cup SupHerb Farms Fusions® Asian Mirepoix
  • 2 tablespoons SupHerb Farms Fusions® Thai Red Curry
  • 1 1/2 teaspoons Brown sugar
  • 13 1/2 ounces Coconut milk
Pork Ingredients
  • 2 pounds Pork butt
  • 1 tablespoon Salt
  • 1 tablespoon Pepper
  • 1 tablespoon Garlic powder
Taco Ingredients
  • 12 Flour tortillas — small size
  • 1 tub Fresh kimchi
  • 1 cup Queso fresco

Categories

Preparation

Red Curry Spread Preparation
  1. Heat oil in a heavy bottom sauté pan on medium-high.
  2. Add SupHerb Farms Fusions® Asian Mirepoix and stir for 2 minutes, then add SupHerb Farms Fusions® Red Curry and stir for 1 minute.
  3. Stir in brown sugar and coconut milk.
  4. Turn heat down to medium. Cook for 10 to 15 minutes until liquid is reduced in half. Stir frequently.
  5. Remove from heat and transfer to a bowl. Allow spread to cool to room temperature.
  6. Cover and place in refrigerator for 24 hours.
Pork Preparation
  1. Preheat oven to 285°F.
  2. Rub pork with salt, pepper and garlic powder.
  3. Wrap in foil and bake for 8 hours.
  4. Remove from oven and allow to cool, then shred.
Taco Preparation
  1. Heat tortillas.
  2. Spread 1 tablespoon of Red Curry Coconut Spread onto tortilla.
  3. Add 1/4 cup of shredded pork and top with kimchi and queso fresco.
  4. Place two tacos on each plate and serve immediately.

Add unique global flavor across five menu items with one versatile ingredient.