Notes:
Marinating time is several days.
Ingredients:
1 cup hoisin sauce
1 ½ cups oyster sauce
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 teaspoon red food coloring
1 teaspoon fermented black beans
2 pounds pork butt
1 1/2 cups chopped cilantro
1 small red onion, chopped
1 mango, diced
2 jalapenos, chopped
2 limes
Salt and pepper to taste
24 small corn tortillas
Procedure:
Combine the hoisin sauce, oyster sauce, garlic, ginger, food coloring, and black beans in a large metal bowl. Rinse off the pork and put it in a large resealable plastic bag. Add the marinade, seal the bag, and refrigerate. The pork should marinate for at least three days but no longer than 5 days.
To make the salsa, combine the cilantro, onion, mango, jalapenos, limes, salt, and pepper in a bowl and toss.
Preheat an outdoor grill or grill pan to high heat. Grill the tortillas just until warm. Grill the pork until it reaches an internal temperature of 145°, about 14 to 20 minutes. Allow to rest for 15 minutes, thinly slice, and divide among the warmed tortillas. Top with the salsa and fold the tortilla over the ingredients.
Recipe Type: AuthenticMarinating time is several days.
Ingredients:
1 cup hoisin sauce
1 ½ cups oyster sauce
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 teaspoon red food coloring
1 teaspoon fermented black beans
2 pounds pork butt
1 1/2 cups chopped cilantro
1 small red onion, chopped
1 mango, diced
2 jalapenos, chopped
2 limes
Salt and pepper to taste
24 small corn tortillas
Procedure:
Combine the hoisin sauce, oyster sauce, garlic, ginger, food coloring, and black beans in a large metal bowl. Rinse off the pork and put it in a large resealable plastic bag. Add the marinade, seal the bag, and refrigerate. The pork should marinate for at least three days but no longer than 5 days.
To make the salsa, combine the cilantro, onion, mango, jalapenos, limes, salt, and pepper in a bowl and toss.
Preheat an outdoor grill or grill pan to high heat. Grill the tortillas just until warm. Grill the pork until it reaches an internal temperature of 145°, about 14 to 20 minutes. Allow to rest for 15 minutes, thinly slice, and divide among the warmed tortillas. Top with the salsa and fold the tortilla over the ingredients.
Awards: Favorite at the 2009 JBF Awards gala
Recipe Author: Executive Chef and Owner Suzanne Tracht
Restaurant: Jar, 8225 Beverly Blvd, Los Angeles, CA
Source: http://www.mayo.edu/mayo-edu-docs/alumni-documents/alumni-ams-gourmetclub-march2011.pdf