Ginger Glazed Pork Tacos with Orange Basil Slaw
Tender, local tortillas are packed with gingery-sweet pork with citrusy slaw and are paired with mellow toasted sesame rice with minced cilantro for brightness.
Servings
Produce
Cabbage, red
5 2.5 oz
Red Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
3 1.5 oz
Ginger Root
1/2 0.25 oz
Basil - Thai Sweet
.25 0.13 oz
Garlic (Organic)
4 2 Clove
Cilantro (Organic)
.25 0.13 oz
Napa Cabbage
10 5 oz
Protein & more
Ground Pork
1 0.5 lb
Sesame Seeds
2 1 tablespoon
Louisiana Long Grain Rice
1 0.5 cup
Corn tortillas
1 0.5 Package
Pantry items
Sesame oil
1 0.5 tablespoon
Sea salt
1 0.5 teaspoon
Spice mix
Ginger Glaze
Brown sugar, light
1/4 0.125 cup
Tamari
2 1 tablespoon
Minced Ginger
1 0.5 tablespoon
Garlic
2 1 Clove
Dijon mustard
1 0.5 tablespoon
Dried thyme
1 0.5 teaspoon
Vegetable broth
1/2 0.25 cup
Orange Basil Vinaigrette
Orange juice
2 1 tablespoon
Rice vinegar
2 1 teaspoon
Olive oil
4 2 tablespoon
Minced Garlic
1 0.5 Clove
Honey
1 0.5 teaspoon
Dijon mustard
1 0.5 teaspoon
Prep ahead (optional)
a. Divide red onion into two parts. Thinly slice one portion, ¼” dice the other. b. Thinly slice napa cabbage and red cabbage. c. Grate carrots or use peeler to cut ribbons. d. Mince garlic and cilantro. e. Peel ginger; chop in half. f. Mince or thinly slice Thai basil leaves.
Instructions
1
Cook rice:
a. Heat 2 tsp olive oil in a medium saucepan over medium heat. Add ginger (peel, chop in half) and ¼ tsp salt. Cook until fragrant, 1-2 minutes.
b. Add long-grain white rice; stir to coat and add 2 cups water (1 cup for 2-person portion).
c. Increase heat to medium-high, cover, and bring to a boil. Once boiling, reduce to low and cook, covered, until tender, 15 minutes. Remove from heat, keep covered, and set aside to steam.
2
Prep slaw:
a. In a large bowl, toss together napa cabbage (thinly slice), red cabbage (thinly slice), half of red onion (thinly slice, reserve other half for pork), carrots (grate or use peeler to cut ribbons), Thai basil, (thinly slice leaves or mince), and orange vinaigrette (shake vigorously). Set aside.
3
Cook pork:
a. Toast sesame seeds in a large sauté pan over high heat for 1 minute. Remove from pan and set aside.
b. To the same pan over medium-high heat, add 1 tbsp olive oil. Add garlic (mince) and remaining red onion (¼” dice). Cook until translucent, 2 minutes.
c. Add ground pork; crumble and cook until browning.
d. Add ginger glaze. Stir; cook until pork is cooked through and glaze thickens, 5-6 minutes.
4
Serve:
a. Toss sesame seeds with rice and garnish with cilantro (mince); divide among plates.
b. Warm tortillas; fill with glazed pork and slaw.
Chef's notes
If your family doesn't eat pork, ground chicken or chicken tenders would make the best substitute.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX