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OG Char Siu Tacos

Shiki Menya’s OG Char Siu Taco
Prep Time
45 min
Cook Time
3h 30 min
Yields
10 servings

Calgary’s Shiki Menya makes these OG Char Siu Tacos that are a love letter to diasporic Japanese cuisine – take something old, mix it with something new, and create something truly delicious.

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ingredients

Char Siu & Pork Braise

500
gram pork belly (Char Siu)
500
mL soy sauce
300
mL mirin
2
tbsp (30 mL) sugar
100
mL sake
200
mL Tonkotsu Soup Base, replace with water

Pineapple Salsa

½
pineapple
½
white onion
½
bunch cilantro
½
lime, juice
½
habanero

Cilantro Mayo

¼
bunch cilantro
30
mL olive oil
250
mL Kewpi mayo

Assembly & Garnish Toppings

20
mini corn tortilla shells
Cheddar cheese, shredded
Lime wedges
Cilantro, chopped
Instant dried ramen noodles, crushed
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directions

Step 1

For the first step, place pork belly fat side down on a pre-heated, stove-top pan. Lightly sear both sides until lightly brown.

Step 2

Then, add pork braise ingredients to a separate pot. Bring it to a light boil. The sauce needs to be salty for the flavour to soak into the pork.

Step 3

Next, add the seared pork to the sauce and braise in the seasoning for 3 hours. After 3 hours, remove from the mixture and let it rest. The texture should be tender.

Step 4

Finely chop pineapple to salsa size. Reserve a couple larger pieces for later.

Step 5

Combine the salsa-sized pineapple in a bowl with the balance of the ingredients (except for the habanero). Set salsa aside.

Step 6

Next, take a few of the larger reserved pieces of pineapple and combine with the habanero.

Step 7

In a blender, mix the larger pineapple bits and habanero to create a spicy juice to pour over the salsa for extra flavour.

Step 8

Wash cilantro and tap dry.

Step 9

In a blender, blend the oil and cilantro until smooth. Do not add too much oil but enough for it to appear smooth. In a bowl, combine with the mayo and mix well. Set aside for next step.

Step 10

On a grill, heat the mini tacos and cheese.

Step 11

Then, layer your mini tacos with the cilantro mayo, pre-cooked pork belly, pineapple salsa, freshly chopped cilantro, dried crushed ramen noodles and, finally, a lime wedge for the side. Enjoy.

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