Asian Pork Tenderloin Tostadas

I can't believe Christmas is over and that New Year's Eve is fast approaching! Are you staying in or heading out? No matter your plans I have the perfect New Year's-appropriate recipe for you. These Asian Pork Tenderloin Tostadas make a great hors d'oeuvre or even entree! Plus pork is supposed to be good luck for New Year's. This recipe is inspired by the Pork Belly Tostadas from Cooper's Hawk Winery which are one of my husband and I's favorite appetizers.

Start by making the Asian sauce which you will use to marinate the pork as well as to drizzle over the tostadas. You will need sugar, Hoisin sauce, rice vinegar, soy sauce, fish sauce, shallot, garlic, honey, ginger and Chinese Five Spice Blend.

Combine all ingredients in a medium-sized bowl except for sugar. Heat sugar in a saucepan over medium-low heat until it dissolves and caramelizes stirring frequently for about 5 minutes. You can use pork tenderloin or belly for this recipe - I used tenderloin. Slice it into small pieces removing fat.

Toss pork with about ¾ of your sauce. Place in fridge to marinate for about an hour.

You will also need tostada shells (I actually just use regular flour tortillas and cut out small circles using an upside down measuring cup), avocado, tomato (grape or any kind), radish, cilantro, green onion and sesame seeds. To make tostada shells heat vegetable or canola oil in a skillet and fry until golden brown flipping when the first side starts to bubble.

Make your Asian slaw by mixing together radish, tomato, cilantro, green onion, rice vinegar, olive oil, salt, pepper and a little sugar.

Add a little olive oil to another skillet and warm. Saute pork until desired temperature or about 5-6 minutes and no longer pink. Place a little pork on each shell.

Add avocado

Drizzle on remaining sauce.

Top with your slaw.

Don't forget those sesame seeds!

And that's it!

The perfect bite! Enjoy and Happy New Year!

Asian Pork Tenderloin Tostadas

 

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Prep time

1 hour 30 mins

Cook time

6 mins

Total time

1 hour 36 mins

 

Serves: 10-15

Ingredients

• 5 tablespoon Hoisin sauce
• 3 tablespoon rice vinegar, divided
• 2 tablespoon soy sauce
• 1 tablespoon fish sauce
• 1 tablespoon honey
• 3 garlic cloves, minced
• ½ tablespoon shallot, minced
• ½ tablespoon fresh ginger, minced
• ¼ teaspoon Chinese Five-Spice Blend
• ⅓ cup sugar
• 1 pork tenderloin (or pork belly), cut into small bite-sized pieces removing fat
• 1 cup radish, julienne (matchsticks)
• ¾ cup tomato, chopped into small pieces
• 2 tablespoon fresh cilantro, chopped
• 1 tablespoon green onion, chopped
• 1 tablespoon olive oil
• salt & pepper to taste
• 1 avocado, chopped into small pieces
• tostada shells or flour tortillas cut into small circles
• vegetable or canola oil
• sesame seeds

Instructions

1. Combine first 9 ingredients in a medium-sized bowl. (Reserve 1 tablespoon of rice vinegar.)
2. Add sugar to a small saucepan over medium-low heat. As sugar starts to dissolve, stir frequently until caramelized.
3. Stir sugar into sauce.
4. Pour ¾ of sauce over chopped pork and marinate in fridge for an hour.
5. If you're making your own tostada shells fry them in vegetable oil while pork is marinating.
6. To make your slaw combine radish, tomato, cilantro, green onion, rice vinegar, olive oil, salt, pepper and a sprinkle of sugar in a bowl. Set aside.
7. Warm a little olive oil in a skillet and saute pork until done (approx 5-6 minutes until no longer pink). Let cool slightly.
8. To build your tostadas start with adding pork to each shell.
9. Next add avocado.
10. Drizzle on the rest of your sauce.
11. Then Asian slaw.
12. Top with sesame seeds.

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