Char Siu Pork Tacos with Pickled Cucumber Slaw

• •2 lb pork shoulder (or pork collar), cut into 1-inch thick strips
• •3 tablespoon hoisin sauce
• •3 tablespoon honey, divided
• •2 tablespoon light soy sauce
• •1 tablespoon dark soy sauce
• •1 tablespoon Shaoxing wine (or dry sherry)
• •2 tablespoon brown sugar
• •1 teaspoon Chinese five-spice powder
• •4 garlic cloves, finely grated
• •1 tablespoon fresh ginger, finely grated
• •1 large English cucumber, julienned
• •1 cup carrots, peeled and julienned
• •0.3 cup rice vinegar
• •1.5 tablespoon granulated sugar
• •0.5 teaspoon kosher salt
• •1 teaspoon toasted sesame oil
• •12 small corn or flour tortillas
• •0.3 cup mayonnaise mixed with 1 tbsp sriracha (sriracha mayo)
• •0.5 cup fresh cilantro leaves, roughly chopped
• •3 scallions, thinly sliced on the bias
• •1 tablespoon toasted white sesame seeds
• •1 whole lime, cut into wedges

Instructions

1. 1

   In a medium bowl, whisk together the hoisin sauce, 2 tablespoons of honey, light soy sauce, dark soy sauce, Shaoxing wine, brown sugar, Chinese five-spice powder, grated garlic, and grated ginger until the sugar dissolves. Reserve 2 tablespoons of this marinade in a small separate bowl for glazing.

2. 2

   Place the pork strips in a large resealable bag or shallow dish and pour the remaining marinade over the meat. Massage well to coat completely, then refrigerate for at least 2 hours, ideally overnight.

3. 3

   Prepare the pickled cucumber slaw: In a medium bowl, whisk together the rice vinegar, granulated sugar, kosher salt, and toasted sesame oil until the sugar and salt dissolve. Add the julienned cucumber and carrots. Toss well to combine and let marinate in the refrigerator for at least 30 minutes, stirring occasionally.

4. 4

   Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Mix the reserved 2 tablespoons of marinade with the remaining 1 tablespoon of honey to make the finishing glaze.

5. 5

   Arrange the pork strips on the wire rack, shaking off excess marinade. Roast for 20 minutes. Turn the pork over and brush with the honey glaze. Roast for another 10 to 12 minutes, then brush again with glaze and broil on high for 2 to 3 minutes until deeply caramelized and slightly charred at the edges (internal temperature should reach 145°F/63°C).

6. 6

   Transfer the pork to a cutting board and rest for 5 minutes. Slice into thin, bite-sized pieces.

7. 7

   Warm the tortillas in a dry skillet over medium-high heat or directly over an open flame for 30 seconds per side until pliable and lightly charred.

8. 8

   Assemble the tacos: Place warm tortillas on serving plates. Layer generous slices of char siu pork, top with drained pickled cucumber slaw, drizzle with sriracha mayo, and garnish with fresh cilantro, sliced scallions, and toasted sesame seeds. Serve immediately with fresh lime wedges.

Chef's Tips

• 💡For the juiciest results, choose pork collar or well-marbled pork butt rather than lean pork loin.
• 💡Make sure to drain the pickled slaw lightly with a slotted spoon or paper towel before topping the tacos to prevent the tortillas from getting soggy.
• 💡If cooking outdoors, you can grill the marinated pork strips over medium-high direct heat for authentic smoky char.