I literally have no idea where the last 4 ½ days went. I thoroughly enjoyed my little staycation despite the weather pretty much being spring-like (RAIN) and fall-like (sweatshirts). Sigh. But, I made the most of it, no doubt.
I couldn’t tell you what I did on Wednesday after work, but it probably involved reading my book and getting dinner on the table before 7pm. I believe my exact words were, “It’s SO nice to not have the evening hustle.” Half-days every day – I want that work schedule 🙂
Thursday, Mark and I went to Saugatuck but you can read all about that in my last post. Which, by the way, y’all are going bonkers for — Pan Seared Scallops with Summer Corn and Peach Medley. My future sister-in-law tried leftovers this weekend and today I was getting pictures of her finished product. She wasted no time in making it at home! Definitely a keeper recipe!
Friday went SO fast but the highlights were a nice long Peloton ride followed by some weights, yoga, and stretching. Is it just me, or are workouts 10x more enjoyable when you’re not on a timeline? Glorious. Friday evening my brother and his family came in and we trialed a cousin sleepovers. It was a fail with all the kids in their individual rooms before 10pm, but thanks to that, everyone awoke bright and early, ready to go…blueberry picking! Always a favorite activity.
We ended the evening with a swim and dinner with friends before turning in early and sleeping a glorious 9+ hours. Both girls were asleep until nearly 8am which basically never happens. I put no timer on the TV and just let them veg out all morning while I completed a 1,000 piece puzzle…that I’d been working on way too long.
We then headed to our friend’s pool for a swim (well, the kids anyway – briefly. T’was 68 degrees and overcast…) and a Mexican fiesta of homemade tamales, beef fajitas, beans, rice, and all the fixings. SOOOO good. Though a completely different take on tacos, I do believe our friends would’ve enjoyed these Korean BBQ Tacos with Quick Kimchi. Big, bold flavors and that tender pork that just falls apart. If it goes in a tortilla, I’m so there for it!
Korean BBQ Tacos with Quick Kimchi
PACKED with big, bold flavors this melt-in-your-mouth pork is the perfect star with the crunchy kimchi on top!
Ingredients
Tacos:
- 3 lb boneless pork shoulder, trimmed
- 1/2 cup low-sodium soy sauce
- 1/2 cup water
- 2 tsp toasted sesame oil
- 2 Tbsp rice vinegar
- 3 cloves garlic, minced
- 1/2 tsp ground ginger
- 1/2 tsp black pepper
- 1 1/2 Tbsp chili paste (Sambal Oelek)
- 1/4 cup brown sugar
- 1 Tbsp cornstarch
- 2 Tbsp water
Quick Kimchi:
- 1 lb shredded slaw mix
- 3 Tbsp canola oil
- 6 Tbsp rice vinegar
- 2 tsp chili paste such (Sambal Oelek)
- 1/2 tsp ground ginger
- 3 Tbsp granulated sugar
- 1 1/2 tsp toasted sesame oil
- 1/2 tsp salt & black pepper, to taste
To Serve:
- 12 corn tortillas
- 1/2 cup sliced green onions
- 2 tsp sesame seeds, to garnish
Instructions
- Place trimmer pork shoulder in a slow cooker.
- In a bowl, whisk together the soy sauce, water, sesame oil, rice vinegar, garlic, ground ginger, pepper, and Sambal Oelek. Pour half over the pork and place a lid over the slow cooker; cover and refrigerate the remaining soy sauce mixture.
- Cook pork on LOW for 8 hours or HIGH for 4 hours.
- After cooking, remove pork to a cutting board and remove any visible fat; shred the meat between two forks. Discard the drippings from the slow cooker and return meat to slow cooker on low/keep warm.
- Meanwhile, heat the reserved soy sauce in a small sauce pan over medium heat. Whisk in the brown sugar. In a small dish, whisk together the cornstarch and water; pour into the sauce pan and whisk well. Cook the sauce until thickened, about 2 minutes. Pour over the pork and toss to coat, reserving some for serving, if desired. Return the lid to the slow cooker.
- In a large bowl, whisk together, the canola oil, rice vinegar, Sambal Oelek, ground ginger, sugar, toasted sesame oil, salt, and pepper until well-combined. Add the cabbage and toss well to coat.
- Microwave tortillas in a wet paper towel for for 1 minute.
- To assemble, serve pork and kimchi in each taco, topped with green onion and sesame seeds.
Notes
Recipe adapted from The Oven Light
Nutrition Information:
Yield: 12 Serving Size: 1 tacoAmount Per Serving: Calories: 299Total Fat: 13.3gCholesterol: 68mgSodium: 444mgCarbohydrates: 24.0gFiber: 3.4gSugar: 10.1gProtein: 22.2g
Love a good taco? Who doesn’t!? Here’s some faves.
- Spicy Tilapia Fish Tacos with Sriracha Mayo
- Blackened Fish Tacos with Cilantro Slaw and Sriracha Mayo
- Buffalo Chicken Tacos
- Crispy Beach Fish Tacos
- Blackened Fish Tacos with Mango Salsa
- Tzatziki Fish Tacos
Weekly Menu: July 11th – 15th
- Sunday: leftovers
- Monday: Caprese with Caesar Salad with a Twist
- Tuesday: Pesto Steak, Chicken, Pepper Kebabs with Pesto-Parm Grilled Flatbread
- Wednesday: Sake and Ginger Soba Noodle Salmon Stir-Fry
- Thursday: out with friends
Be well,
