This vibrant and flavorful recipe brings together the best of Southeast Asian and Mexican cuisine. The succulent pork satay, marinated in a rich and complex blend of spices, is grilled to perfection and served on homemade flour tortillas. The tangy tomatillo, mango, and avocado pico adds a refreshing burst of flavor, while the creamy coconut-lime crema provides a luxurious and indulgent touch. The addition of roasted garlic in the tortillas adds a smoky depth to each bite. This dish is a delightful fusion of textures and tastes, sure to satisfy any palate.
Pork Satay Tacos
Pork Satay Tacos are a flavorful fusion dish featuring grilled pork marinated in a tangy, sweet, and spicy sauce, served on homemade roasted garlic flour tortillas with a refreshing tomatillo, mango and avocado pico de gallo, a creamy coconut-lime crema, and roasted peanuts.
Servings 25 Tacos
Ingredients
Pork Satay
- 2 lbs Pork Loin or Pork Shoulder
- 1/4 Cup Tamarind Paste
- 2 Dried Ancho Chiles Stemmed and Seeded
- 1/4 Cup Sake
- 1/4 Cup Soy Sauce
- 2 Chipotle Peppers in Adobo Sauce Minced
- 1 Shallot Minced
- 1 Tbsp Ginger Grated
- 2 Cloves Garlic Minced
- 1 tsp Turmeric Root Grated
- 1/4 Cup Brown Sugar
- 2 Tbasp Rice Vinegar
- 1/2 Cup Cilantro Chopped
- 1 Can Coconut Milk 14 Oz
- 1 Lemongrass Stalk Chopped
Tomatillo, Mango, Avocado Pico de Gallo
- 1 lb Tomatillos Husked, Cleaned, and Diced
- 2 Mango Diced
- 2 Avocado Diced
- 1 Cup Cilantro Chopped
- 2 Jalapenos Minced
- 1 tsp Salt
- 1/2 tsp Chili Lime Seasoning
- 1/4 Cup Lime Juice
- 1/2 Cup Green Onion Chopped
- 1 Tbsp Ginger Grated
- 1 Red Bell Pepper Diced
Coconut Lime Crema
- 1/2 Cup Sour Cream
- 1/4 Cup Lime Juice
- 1 Cup Coconut cream
- 1/4 Cup Mayonnaise
- 2 Tbsp Honey
- 1 tsp Curry Powder Toasted
Roasted Garlic Flour Tortillas
- 2 Cups Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/4 Cup Shortening
- 1/2 Cup Warm Water
- 1 Head Garlic Roasted
For the Tacos
- 1 Cup Roasted Peanuts
Instructions
- Prepare the Pork Satay: Blend all marinade ingredients except for the pork in a blender or food processor until smooth. Transfer the blended marinade to a small saucepan and bring it to a boil over medium-high heat. Reduce heat and simmer for 10 minutes to concentrate the flavors. Let the marinade cool completely before using it to marinate the pork. Reserve 1 cup of the cooled marinade for later. Marinate the pork in the remaining marinade for at least 1 hour, or up to 4 hours, in the refrigerator.
- Make the Tomatillo, Mango, and Avocado Pico: Place and ingredients for the pico in a bowl and mix together. Adjust the seasoning to taste
- Make the Coconut-Lime Crema: Whisk together sour cream, lime juice, coconut milk, mayonnaise, honey, and curry powder until smooth.
- Make the Roasted Garlic Flour Tortillas: Preheat oven to 400°F (200°C). Wrap garlic cloves in foil and roast for 20-30 minutes, or until tender. Let cool slightly, then squeeze the garlic from the cloves and set aside. In a large bowl, whisk together the flour, baking powder, and salt. Add the shortening, warm water, and roasted garlic to the dry ingredients. Stir until a dough forms. Transfer the dough to a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes. Divide the dough into 12 equal pieces. On a floured surface, roll out each piece of dough into a thin circle, about 8-10 inches in diameter. Heat a skillet or griddle over medium-high heat. Cook each tortilla for 1-2 minutes per side, or until golden brown and cooked through.
- Grill the Pork Satay: Grill the marinated pork over medium-high heat until cooked through and slightly charred. Cut the grilled pork into 1/2-inch cubes. Toss the diced pork in the reserved marinade to add extra flavor.
- Assemble the Tacos: Place a roasted garlic flour tortilla on a plate. Add cooked pork, tomatillo-mango-avocado pico, coconut-lime crema, and roasted peanuts. Serve immediately.
