Ontario Pork is excited to be at the Delicious Food Show this October 17th-19th at the Direct Energy Center in Toronto. Come and check us out in the Foodland Ontario Pavilion (booth 601). Ontario Pork will be sampling Kung Pao Pork Tacos with Kimchi, a recipe made by Executive Chef Bradley Yip at Gourmet Cuisine. Check out the recipe below, or better yet, stop by and give it a try at the Delicious Food Show!
Kung Pao Pork Tacos with Kimchi
1 large egg white
1 tbsp (15 mL) cornstarch
2 tbsp (30 mL) rice wine
1 tsp (5 mL) salt
1 tbsp (15 mL) sesame oil
1 lb (500 g) Ontario pork loin, sliced
2 cups (500 mL) vegetable or peanut oil
3 garlic cloves, minced
½ tsp (2 mL) crushed red pepper flakes
½ tsp (2 mL) powdered ginger
2 tbsp (30 mL) rice wine vinegar
2 tbsp (30 mL) soy sauce
2 tsp (10 mL) sugar
1/3 cup (75 mL) dry roasted peanuts
½ cup (125 mL) cilantro, chopped
½ cup (125 mL) white onion, diced
1. Whisk the egg white, cornstarch, rice wine, salt and sesame oil in a medium bowl until smooth. Add the sliced pork and stir u ntil coated. Refrigerate (marinate) 30 minutes.
2. Drain in colander. Heat 2 cups oil in a preheated wok until the oil reaches 275°F/135°C. (Test the heat by placing a piece of pork in the wok – it should float immediately). Add the
sliced pork, and let cook until it turns white (about 30 seconds). Use a wooden spoon or chopsticks to gently separate the slices while they are cooking. Once done, drain pork in a
colander or on paper towels. Put the drained strips into bowl and cover with plastic wrap.
3. To make the sauce: remove excess oil from wok. Add garlic, red pepper flakes, and powdered ginger to the wok and stir -fry for 15 seconds. In a small bowl combine rice wine
vinegar, soy sauce and sugar. Mix well and pour into the wok. Bring to a boil, reduce heat and simmer for 2 minutes. Return pork to the wok and coat with the sauce. Stir in roasted
peanuts. Cook until heated through.
4. Warm the tortillas, either in a pan on the stove-top or in the microwave. Assemble the tacos by placing some of the pork and peanuts into each tortilla. Top with chopped cilantro, onion and Kimchi.