Bulgogi Chicharrón Tacos
Serves: 24
![](https://smithfieldculinary.com/smithfield/wp-content/uploads/476x336bulgogi-chicharron-Tacos-022-476x336.jpg)
Ingredients
- 1 package large Pork Rind Pellets
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 RindMeal Course:
Dinner, LunchDish Type:
Appetizer, Entrée, SandwichPreparation
- Combine Asian vinaigrette ingredients; mix well and set aside.
- Combine Korean slaw ingredients; toss with Asian vinaigrette; refrigerate.
- Microwave or deep-fry large pork rind pellets according to package directions and set aside.
- Combine Bulgogi sauce ingredients; bring to boil. Add cooked pork rinds and lower heat; simmer for 2 minutes or until sauce is fully absorbed.
- Layer each tortilla with some sauced pork rinds and slaw mixture; serve.
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To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.