Gochujang Pulled Pork Tacos with Kimchi Slaw

Method

1. Cut the pork into large 5 cm chunks and sprinkle with the salt. In a bowl, stir together the gochujang, soy sauce, grated pear, garlic, ginger, brown sugar, gochugaru and sesame oil.

   Add in this stepPork shoulder 500 gSalt ½ tspGochujang (Korean chilli paste) 2 tbspSoy sauce 1½ tbspAsian pear, grated 120 gGarlic cloves, minced 3Fresh ginger, minced 10 gBrown sugar 2 tspGochugaru (Korean chilli flakes) 1 tspToasted sesame oil 2 tsp

2. Heat the oil in a 20 cm heavy pot over medium-high heat and lay the pork in a single layer. Brown it on all sides for 8 min. If the pieces don't fit in one layer, brown them in two batches so they sear instead of steam.

   Add in this stepVegetable oil 1 tbsp

   medium-high heat

3. Add the sauce and water and bring to the boil, then turn down to low heat, set the lid slightly ajar and braise for 1 h 40 min. Stir every 20 minutes and add 50 ml of water whenever the bottom of the pot shows. The pork is done when it collapses under gentle pressure from a spoon.

   Add in this stepWater 300 ml

   low heat

4. While it braises, make the slaw: squeeze the kimchi lightly, chop it finely and mix with the cabbage and rice vinegar. Stir the juice of half a lime into the mayonnaise for a lime mayo and cut the rest of the lime into wedges.

   Add in this stepWell-fermented napa cabbage kimchi 100 gCabbage, finely shredded 80 gRice vinegar 2 tspMayonnaise 2 tbspLime 1

5. Shred the pork right in the pot with two forks, then cook uncovered over medium heat for 5 min, stirring, until the sauce clings glossily to the meat and almost no liquid is left in the pot.

   medium heat

6. Heat a dry frying pan over medium-high heat and warm the tortillas one at a time, 20–30 seconds per side, about 3 min in total. Wrap them in a clean tea towel so they stay soft.

   Add in this stepFlour tortillas (15 cm) 6

   medium-high heat

7. Fill the tortillas with pork, kimchi slaw and lime mayo, scatter over spring onion, sesame seeds and coriander, and serve straight away with lime wedges.

   Add in this stepSpring onions, thinly sliced 2Sesame seeds 1 tspCoriander leaves (optional) to taste