This recipe for Easy Asian Pork Tacos with Pineapple Slaw is a flavorful, fusion-style meal that’s ready in under 30 minutes!
You would probably think that as a food blogger, my family eats these elaborate meals every night for dinner. The truth is, by the time I need to be preparing dinner for the night, I’ve got my hands full.
My 2-year-old wakes up right around the time I need to start cooking, and he’s usually not the happiest toddler when he first wakes up. And, my 10-year-old is either whining over homework, or running around stir-crazy in the house because it’s too cold to go outside. It’s crazy.
I need dinners that are quick and easy, just like most busy moms out there! But, that doesn’t mean that I want to skimp on quality ingredients either. Oh no.
Luckily, I found the coolest solution! Pop & Cook!
What is Pop & Cook?
So, what is Pop & Cook, you might ask? Only the ultimate kitchen hack!
Pop & Cook takes just harvested herbs and within 90 minutes of harvest, flash freezes them in convenient trays. There are currently 5 products available: Crushed Garlic, Chopped Cilantro, Crushed Ginger, Chopped Basil, and Sauteed, Glazed Onions.
Using Pop & Cook means no more crying cutting onions, no more garlic-scented fingers, and no more waste! It also saves time, because you no longer have to do all the prep work before cooking!
Because Pop & Cook’s herbs have a 2 year shelf life (in your freezer), that means no more waste! I don’t know about you, but I never use an entire bunch of cilantro before it goes bad!
Check out this video to see just how easy Pop & Cook is to use!
In the recipe below, you can use 3 different Pop & Cook items!
Easy Asian Pork Tacos with Pineapple Slaw
In this recipe for Easy Asian Pork Tacos with Pineapple Slaw, I used the Crushed Ginger Pop & Cook. You can also use the garlic and the chopped cilantro!
Prep!
Prep? What prep?
Just kidding. There is a little prep work still. Chop the cabbage into small pieces and you might have to chop your pineapple chunks into smaller pieces, as well.
Create!
Combine the pineapple, cabbage, cilantro (you can use Pop & Cook here!), and lime juice in a small bowl and mix until combined. Place in the refrigerator until you are ready to serve.
Add the olive oil to a large skillet over medium heat. Add the pork, season with salt and pepper, and cook until browned through, about 5 minutes.
Stir in the garlic (you can use Pop and Cook here!), soy sauce, hoisin sauce, ginger (you can use Pop & Cook here!), and sesame oil. Cook an additional 5-10 minutes until everything is heated through and the flavors are well combined!
In just this one recipe, there are 3 different uses for Pop & Cook!
Present!
Place the pork into taco shells, flour tortillas, or lettuce wraps and top with the pineapple slaw!
Enjoy!
Where to Buy Pop & Cook
If you’re ready to try Pop & Cook for yourself, you can find them exclusively in the frozen vegetable section of your local Walmart!
Asian Ground Pork Tacos
Ingredients
Cabbage Slaw
- 1 cup savoy cabbage * thinly sliced
- 1 tablespoon cilantro * roughly chopped
- 1/2 lime * juiced
- salt and pepper * to taste
Spicy Mayo
- 1/2 cup mayonnaise
- 1 tablespoon sambal oelek (chili paste)
Asian Pork Taco Filling
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic * minced
- 1 tablespoon ginger * minced
- 1 pound ground pork
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- taco shells, flour tortillas, or lettuce for serving
Instructions
Cabbage Slaw
- Combine the cabbage, cilantro, and lime juice in a small bowl and season with salt and pepper to taste. Place in the refrigerator until you are ready to serve.
Spicy Mayo
- Combine the mayonnaise and sambal oelek in a small bowl and stir until evenly blended. Place in the refrigerator until you are ready to serve.
Asian Pork Taco Filling
- Add the olive oil to a large skillet over medium heat, then add the garlic and ginger. Cook for one minute, stirring frequently.
- Add the ground pork and season with the salt and pepper.
- Cook, breaking up, until browned through, about 3-5 minutes.
- Stir in the soy sauce, hoisin sauce, and sesame oil.
- Cook an additional 2-3 minutes until everything is heated through and the flavors are well combined.
- Place the ground pork into taco shells, flour tortillas, or lettuce wraps and top with the cabbage slaw and spicy mayo.
Notes
Tips and Techniques
- You can substitute sriracha for the sambal oelek.
- If preferred, you can add a touch of honey or sugar to the cabbage slaw. It is recommended to try the complete dish before making this adjustment.
- Crumbled queso fresco and additional cilantro are excellent additional topping ideas for these Asian tacos.
- Store leftovers separately in airtight containers in the refrigerator. Use with 3-4 days.
How to Make This Recipe Gluten Free
To make this recipe gluten free, you will need to use gluten free soy sauce and gluten free hoisin sauce. Gluten free hoisin sauce can be harder to find, so you can also substitute an equal amount of brown sugar instead. Serve on gluten free tortillas or as lettuce wraps.How to Make This Recipe Low Carb
Swap out the soy sauce for coconut aminos and the hoisin sauce for a zero-carb brown sugar substitute. Serve the tacos on low carb tortillasor as lettuce wraps. ** Nutritional information is an estimate and may vary. It does not include taco shells, tortillas, or lettuce for serving.Nutrition
