Chef / Owner Roy Oh
Anju Restaurant, Calgary
> A Korean twist on a Mexican favourite
In a bowl, combine pork shoulder, soy sauce, gochujang, garlic, brown sugar. Incorporate well.
Add onion and red pepper. Mix well.
Pan fry at medium-high heat for approximately 5 minutes until pork is done and vegetables are tender.
While meat is cooking, combine cabbage, carrots and sesame dressing for coleslaw.
Grill tortilla shells until slightly bubbled.
Assemble tacos by placing a generous amount of pork and coleslaw in each shell.
Top with a garnish of sesame seeds and cilantro.