There is no specific inspiration for this Chinese Five-Spice Pork Tacos recipe. I have made Asian-pork-many-different-things before. However, we like Asian food in this house, and we were in a bit of a rut – we needed something different. Enter the Asian-something-pork-wrap-or taco-thingy. I had a recipe I put together a couple of years ago (and miraculously had the fortitude to write it up). So I figured that I would use that as inspiration.
So, here you go. I give you Chinese-Five Spice Pork Tacos, tacked up with crunchy veggie goodness, topped with a drizzle of the sweet, spicy, tangy sauce found in my pantry.
Chinese Five-Spice Pork Tacos
- ¼ cup soy sauce
- ¼ cup rice wine vinegar
- 2 tablespoons rice wine vinegar additional
- ¼ cup sugar
- ¾ teaspoon chilli garlic sauce the hot stuff or Sriracha
- 6 cloves garlic minced
- 1 piece ginger 2-inch in size, fresh, peeled and finely grated
- 2 pounds pork roast I used 2 1-pound pork tenderloins
- 1 tablespoon Chinese five-spice
- 1 tablespoon garlic powder
- ½ pound prepared coleslaw cabbage mix
- 1 small head lettuce
- 10 rounds flour tortillas or brown rice tortillas
- 5 teaspoons Thai sweet chilli sauce
- ¼ bunch cilantro chopped
- 1 pinch Salt
- Mix Chinese five-spice, 1 teaspoon of salt, and garlic powder in a bowl. Coat pork tenderloins with it.
- Place pork in the crockpot. Add ingredients, soy sauce through ginger. Cook for 2-3 hours on Hi or 5-6 hours on low heat. (If using 1 pound tenderloins, cook on low for three hours)
- Remove pork and shred with 2 forks. Put the pork back into the crockpot, stirring it into the sauce. With lid off, cook for additional 15-20 minutes on high heat to thicken the sauce.
- While the pork is finishing up, combine coleslaw, 2 tablespoons of rice wine vinegar, and 1 teaspoon of salt in a bowl. Mix.
- Scoop pork onto tortilla or lettuce leaves. Top with coleslaw mix, lettuce (if using tortillas). Drizzle about ½ teaspoon of Thai Sweet chilli sauce on top. Sprinkle with some chopped cilantro. Wrap and enjoy!