2 pounds pork loin
1¼ cup soy sauce
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1/3 cup brown sugar
½ cup mirin
1/3 cup sesame oil
7 cloves garlic
2½ teaspoons fresh peeled ginger
10-15 yellow corn tortillas
4 cups Napa cabbage, chopped
1½ cups daikon radishes, cut into matchsticks
1½ cups bean sprouts
6 scallions, diced
3 tablespoons cilantro, chopped
1 lime, juiced
2 tablespoons soy sauce
1 tablespoon mirin
1 tablespoon sriracha, plus extra for serving
1 tablespoon extra-virgin olive oil
The day before you want to serve, make the marinade. Put pork loin in 1-gallon bag.
In food processor or blender, blend soy sauce, brown sugar, mirin, sesame oil, garlic, scallions and ginger. Reserve 1/3 cup of sauce and store in airtight container in fridge. Pour rest of the marinade to cover all pork loin. Seal the bag, pushing out as much air as possible and refrigerate up to 24 hours.
To prepare slaw: Place cabbage, daikon, sprouts, scallions and cilantro in large bowl.
In small bowl, whisk together lime juice, soy sauce, mirin and sriracha. Slowly whisk in olive oil. Pour dressing over vegetables and toss to coat. Cover and refrigerate until ready to serve.
Reduce the reserved marinade in saucepan over medium heat, stirring occasionally, until mixture is thick. Place in serving bowl to drizzle on tacos.
Heat grill on high. Cook pork loin for 3 minutes each side, or until sauce begins to caramelize. Reduce heat to medium and cook over indirect heat until pork reaches 165 in center. Remove pork and let rest for 5 minutes before cutting meat into bite-sized cubes.
Place tortillas on grill and cook 30 seconds on each side.
To assemble: Spoon pork into tortillas and add a splash of the reduced sauce, Top with slaw and, if desired, a dash of sriracha. Serve immediately.
Serves four to five.