Asian Pork Tenderloin Tostadas
Prep time:
Cook time:
Total time:
Serves: 10-15
- 5 tbsp Hoisin sauce
- 3 tbsp rice vinegar, divided
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp honey
- 3 garlic cloves, minced
- ½ tbsp shallot, minced
- ½ tbsp fresh ginger, minced
- ¼ tsp 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 tbsp fresh cilantro, chopped
- 1 tbsp green onion, chopped
- 1 tbsp 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
- Combine first 9 ingredients in a medium-sized bowl. (Reserve 1 tbsp of rice vinegar.)
- Add sugar to a small saucepan over medium-low heat. As sugar starts to dissolve, stir frequently until caramelized.
- Stir sugar into sauce.
- Pour ¾ of sauce over chopped pork and marinate in fridge for an hour.
- If you're making your own tostada shells fry them in vegetable oil while pork is marinating.
- 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.
- Warm a little olive oil in a skillet and saute pork until done (approx 5-6 minutes until no longer pink). Let cool slightly.
- To build your tostadas start with adding pork to each shell.
- Next add avocado.
- Drizzle on the rest of your sauce.
- Then Asian slaw.
- Top with sesame seeds.
Recipe by Cuisine & Cocktails at https://www.cuisineandcocktails.com/asian-pork-tenderloin-tostadas/
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