Chinese Five-Spice Pork Tacos

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

Jennifer McDonald

Craving for a fusion of Chinese and Mexican food? Here's Chinese Five-Spice Pork Tacos that's guaranteed to satisfy your cravings. Read to learn more.

5 from 1 vote

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Prep Time 15 mins

Cook Time 3 hrs

Total Time 3 hrs 15 mins

Course Appetizer

Cuisine Mexican

Servings 5 people

Calories 343 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

Instructions

 

• 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!

Notes

To make this gluten-free, use brown rice or corn tortillas. To make it low carb, use lettuce and make it as a wrap.

Nutrition

Calories: 343kcalCarbohydrates: 22gProtein: 44gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 114mgSodium: 863mgPotassium: 936mgFiber: 3gSugar: 16gVitamin A: 401IUVitamin C: 20mgCalcium: 63mgIron: 3mg

Have you tried this recipe?Let us know what you think!