Ingredients with Measurements:
- 1 lb. ground pork
- 1/4 cup fish sauce
- 2 tbsp. lime juice
- 1 tbsp. sugar
- 1 tbsp. minced garlic
- 1 tbsp. minced ginger
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1/4 cup chopped peanuts
- 1/4 cup shredded carrots
- 1/4 cup shredded red cabbage
- 8-10 small corn tortillas
- Vegetable oil for frying
Special equipment needed:
- Large skillet
- Mixing bowl
- Tongs
- Slotted spoon
- Paper towels
Step-by-step instructions:
1. In a mixing bowl, combine the ground pork, fish sauce, lime juice, sugar, garlic, and ginger. Mix well and let marinate for at least 30 minutes.
2. Heat a large skillet over medium-high heat. Add the marinated pork and cook, breaking it up with a spatula, until browned and cooked through, about 10-12 minutes.
3. While the pork is cooking, prepare the toppings. In a small bowl, mix together the cilantro, green onions, peanuts, carrots, and red cabbage.
4. Heat the vegetable oil in a small skillet over medium-high heat. Once hot, add a tortilla and fry until crispy, about 1-2 minutes per side. Use tongs to remove the tortilla and place it on a paper towel-lined plate to drain excess oil. Repeat with the remaining tortillas.
5. To assemble the tacos, place a spoonful of the cooked pork on each tortilla. Top with the prepared toppings and serve immediately.
Time:
Preparation time: 40 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for cooking the pork and frying the tortillas.
Serving size:
This recipe makes 8-10 small tacos, serving 2-3 people.
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 16g
Protein: 14g
Sodium: 570mg
Sugar: 4g
Substitutions for ingredients:
- Ground chicken or turkey can be used instead of pork.
- Soy sauce can be used instead of fish sauce.
- Lemon juice can be used instead of lime juice.
- Honey or maple syrup can be used instead of sugar.
- Almonds or cashews can be used instead of peanuts.
- Shredded lettuce or kale can be used instead of cabbage.
Variations:
- Add sliced jalapenos or hot sauce for extra heat.
- Serve with a side of guacamole or salsa.
- Use flour tortillas instead of corn tortillas.
- Top with crumbled queso fresco or cotija cheese.
- Add a fried egg on top for a breakfast twist.
Tips and tricks:
- Make sure to let the pork marinate for at least 30 minutes for maximum flavor.
- Use a slotted spoon to remove excess oil from the fried tortillas.
- Double the recipe for a larger crowd.
Storage instructions:
Store any leftover cooked pork in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cooked pork in a skillet over medium heat until heated through, about 5-7 minutes.
Presentation ideas:
Serve the tacos on a platter with the toppings arranged in separate bowls for a DIY taco bar.
Garnishes:
Garnish with additional cilantro leaves and lime wedges.
Pairings:
Pair with a cold beer or a margarita for a refreshing drink.
Suggested side dishes:
Serve with a side of black beans and rice or a simple green salad.
Troubleshooting advice:
If the pork is sticking to the skillet, add a little bit of oil or water to the pan.
Food safety advice:
Make sure to cook the pork to an internal temperature of 160°F to ensure it is fully cooked.
Food history:
Som Moo is a traditional Thai dish made with fermented pork. This recipe puts a spin on the classic dish by using ground pork and serving it in a taco.
Flavor profiles:
The pork is savory and slightly sweet from the fish sauce and sugar, while the toppings add a fresh and crunchy texture.
Serving suggestions:
Serve the tacos with a side of lime wedges for squeezing over the top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A