Ingredients

Bulgogi Sauce

  • 2 cups water
  • 1 cup soy sauce
  • 1 medium yellow onion, sliced thin
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup minced garlic
  • 1/4 cup toasted sesame seeds
  • 1/4 cup Korean red pepper flakes
  • 1/4 cup Korean fermented hot pepper paste (gochujang)
  • 2 Tbsp. sugar
  • 2 Tbsp. sesame oil
  • 2 tsp. black pepper

Korean Slaw

  • 1 lb. coleslaw mix (cabbage)
  • 1 jalapeño pepper, julienne
  • 1 medium red bell pepper, julienne
  • 1 small cucumber, julienne
  • 1 small red onion, thinly sliced
  • 1 bunch cilantro, chopped
  • 1/4 lb. fresh bean sprouts
  • 8 oz. Pork Rind Pellets (large)
  • 24 corn or flour tortillas, heated

Asian Vinaigrette

  • 1 Tbsp. soy sauce
  • 1 Tbsp. rice wine vinegar
  • 10 Tbsp. lemon juice
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. brown sugar
  • 2 tsp. sesame oil
  • 1/2 tsp. sesame seeds
  • 1/2 tsp. ground ginger
  • 1/2 tsp. ground black pepper

Details

Product:

Pork Rind

Meal Course:

Dinner, Lunch

Dish Type:

Appetizer, Entrée, Sandwich

Preparation

  1. Combine Asian vinaigrette ingredients; mix well and set aside.
  2. Combine Korean slaw ingredients; toss with Asian vinaigrette; refrigerate.
  3. Microwave or deep-fry large pork rind pellets according to package directions and set aside.
  4. Combine Bulgogi sauce ingredients; bring to boil. Add cooked pork rinds and lower heat; simmer for 2 minutes or until sauce is fully absorbed.
  5. Layer each tortilla with some sauced pork rinds and slaw mixture; serve.