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KITCHEN
Thai Pulled Pork Tacos
No one makes a street taco quite like the one Jessie Rivas serves from his food truck, The Pairing Knife. A recent transplant to the Central Coast by way of San Francisco, Rivas is known for his unique twist on culinary favorites—and the Asian fusion influence that comes through in this dish is proof positive of his culinary creativity.
THAI COCONUT CURRY PULLED PORK TACOS
5 to 7 pounds pork butt sea salt and freshly ground pepper 1-16 ounce can coconut milk ¼ cup red curry paste 1 tablespoon fish sauce 2 tablespoons minced ginger 4 tablespoons peanut butter salt and pepper to taste
Pork:
Rub pork butt with cracked pepper and salt and place in a large roasting pan. Smoke the pork over white oak for 4 to 5 hours until tender. Drain the fat from the pan and shred the pork with a fork and tongs.
Sauce:
In a saucepan add coconut milk, curry paste, ginger and fish sauce. Simmer for 10 minutes on a rolling boil. Add peanut butter and use a whisk to dissolve it thoroughly. Season sauce with salt and pepper.
Assembly:
Pour sauce a little at a time over pork and mix with tongs until desired juiciness. Serve pork on warmed corn tortillas and top with shredded cabbage, scallions and sliced chili peppers. SLO LIFE
CENTRAL COAST FARMERS’ HARVESTS DELIVERED TO YOUR HOME OR BUSINESS Fresh Picked & Locally Grown Pesticide Free Produce Weekly or Bi-weekly Delivery No Contract Required
