Kimchi Pork Carnitas Tacos

Kimchi Pork Carnitas Tacos stand at a culinary crossroads where the vibrant heart of Mexican cuisine meets the bold spirit of Korean flavors, creating a dish that’s as daring as it is delicious. This innovative fusion brings together the rich, savory flavors of pork carnitas with the crunchy, spicy kick of kimchi. Wrapped in a soft corn tortilla and finished with a smooth honey soy aioli, crumbled cotija cheese, and fresh green onions, each taco is a celebration of global flavors harmoniously coming together.

How well do Mexican and Korean cuisines fuse together?

Mexican and Korean cuisines fuse exceptionally well, thanks to their mutual appreciation for bold flavors, spicy foods, and an emphasis on fresh ingredients. Both traditions celebrate the art of fermentation and the use of chilies, which allows for a creative interplay between the tangy, spicy notes of kimchi and the robust, earthy flavors found in Mexican dishes. The fusion thrives on contrast and complementarity, marrying the complexity of Korean flavors with the hearty, comforting staples of Mexican food, resulting in innovative dishes that are as delightful to the palate as they are unique.

The journey of crafting these tacos starts with pork carnitas, a nod to the cherished Mexican technique of slow cooking, which imparts a depth of flavor and tenderness to the meat that’s unparalleled. The pork is gently simmered in a rich concoction of spices, lime, and orange juice, allowing it to absorb the array of flavors fully. This slow cooking process is pivotal as it transforms the robust pork shoulder into succulent pieces that effortlessly pull apart.

As the pork undergoes its transformation, the kimchi awaits its role, ready to introduce a dynamic contrast with its lively tang and crunch. This Korean staple, known for its fermented zest and fiery kick, cuts through the richness of the pork carnitas, offering a burst of flavor that’s both refreshing and complex. The kimchi not only adds a spicy depth to the tacos but also brings an element of crunch and brightness that elevates the dish.

Nestled in a charred corn tortilla, the crisp-edged, tender pork is then adorned with the kimchi, creating a delightful interplay of textures and tastes. A honey soy aioli binds these flavors together, draping the taco in a creamy, savory sauce that’s tinged with the sweetness of honey and the umami richness of soy sauce. Infused with garlic and a hint of sesame oil, the aioli wraps the dish in a silky embrace, balancing the heat of the kimchi and enriching the savory pork.

The finishing touches of crumbled cotija cheese and chopped green onions are not mere afterthoughts but essential components that add layers of flavor and texture. The cotija, with its salty crumble, offers a counterpoint to the tacos’ rich flavors, while the green onions introduce a final note of freshness, cutting through the dish’s heartiness with their sharp, clean taste.

Serving these Kimchi Pork Carnitas Tacos is about offering an experience. This dish is a celebration of innovation and tradition, a reminder that culinary boundaries are meant to be explored and that the most memorable dishes often come from the most unexpected combinations. It invites diners to savor the complexities of its flavors, to delight in the contrasts of its textures, and to embrace the joy of discovery that lies at the heart of fusion cuisine.

Kimchi Pork Carnitas Tacos

5 from 1 vote

Recipe by Kyle Taylor Course: MainsCuisine: FusionDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

30

minutes

Total time

4

hours 

Kimchi Pork Carnitas Tacos are a bold fusion of tender, slow-cooked pork with the spicy zest of kimchi, wrapped in a soft tortilla and accented with creamy honey soy aioli, creating a mouthwatering blend of Mexican and Korean flavors.

Ingredients

• For the Pork Carnitas

• 2-3 pounds 2-3 pork shoulder, cut into large chunks

• 1 teaspoon 1 salt

• 1 teaspoon 1 ground black pepper

• 1 tablespoon 1 cumin

• 1 tablespoon 1 paprika

• 3 cloves of 3 garlic, minced

• 1 large 1 onion, quartered

• 1 tablespoon 1 lime juice

• 1 cup 1 orange juice

• 1 cup 1 chicken broth

• For the Honey Soy Aioli

• 1/2 cup 1/2 mayonnaise

• 2 tablespoons 2 soy sauce

• 2 tablespoons 2 honey

• 1 tablespoon 1 lime juice

• 1 clove of 1 garlic, minced

• 1 teaspoon 1 sesame oil

• For the Tacos

• 8 8 corn tortillas

• 1 cup 1 kimchi, roughly chopped

• 1 cup 1 cojita cheese, crumbled

• 3 3 green onions, chopped

Directions

• Prepare the Pork Carnitas:
  Season pork chunks with salt, ground black pepper, cumin, and paprika. In a large pot or Dutch oven, place the pork, minced garlic, quartered onion, lime juice, orange juice, and chicken broth. Bring the mixture to a simmer, cover, and cook it over low heat for 3 hours, or until the pork is tender and easily shreds with a fork.
  
  Once cooked and cooled enough to handle, shred the pork using two forks and set aside.
• Broil the Pork:
  Set your oven broiler to high and place a rack about 6 inches from the heat source. Spread the shredded pork in an even layer on a baking sheet. Lightly drizzle some of the cooking juices over the pork.
  
  Place the baking sheet under the broiler and broil for 3-5 minutes, until the edges of the pork start to crisp up and turn golden brown. Keep a close eye on it to prevent burning.
• Make the Honey Soy Aioli:
  In a small bowl, whisk together the mayonnaise, soy sauce, honey, lime juice, minced garlic, and sesame oil until smooth. Adjust the seasoning to taste with salt and ground black pepper, and set aside in the refrigerator until ready to use.
• Assemble the Tacos:
  Warm the corn tortillas in a dry skillet until they are lightly charred and pliable. Spoon a generous amount of the shredded pork carnitas onto each tortilla. Top with the chopped kimchi and a drizzle of the honey soy aioli. Garnish with chopped green onions and a sprinkle of crumbled cojita cheese.