From The Flavor Matrix Sweet Pea, Pork and Coconut Tacos

Another delightful dinner from The Flavor Matrix Cookbook!  You start the recipe the day before so you can marinate the pork overnight.  Once again, this is a perfect Sunday or weekend meal to make when you've got some time to linger in the kitchen.  Very much worth it however! Loved it!

Pork 

6 tbsp. soy sauce, 1/4 cup packed light brown sugar, 1/2 head garlic, 2 inch piece fresh ginger, thinly sliced, 2 pounds pork belly or boneless pork shoulder.

Combine the ingredients for pork marinade, and put into a big Ziplock or in Tupperware together with pork and marinate for 24 hours.

Sweet Pea Puree

2 tbsp. unsalted butter, 6 thinly sliced green onions, 1/2 cup coconut milk (the nice thick stuff), 2 1/2 cups grden peas, fresh or frozen, 1 tbsp. chopped mint.

Tacos

The recipe calls for corn tacos, but I prefer the softer variety, Coconut Sambal (recipe below), 1/4 cup grated queso fresco, or your favorite taco cheese, a little red onion for crunch and color.

Coconut Sambal

1 jalapeno chile, seeded and chopped, 1/2 cup coarsely chopped fresh cilantro, 1 tsp. tumeric, juice of 1 lime, 1/2 tsp. light brown sugar, 1 cup grated fresh coconut or thawed, drained frozen.

Combine all of the ingredients in food processor, pulse until finely chopped  Best when fresh, or stor in an airtight container in the fridge for up to 5 days. Makes 1 1/2 cups.

Time to Get Cooking!

Preheat the oven to 400 degrees.  Remove the pork from the marinade and pat dry.  Place the pork into a roasting pan and with a rack and cover tightly with foil.  Roast for 2 1/2 hours, until tender.  The meat should be easily pierced with a fork and pull apart with little effort.

Remove the pan from teh oven and let sit for 30 minutes before uncovering.  If not serving immediately, wrap tightly and refrigerate for up to 7 days.

Make the pea puree:  Melt the butter in a small saute pan over medium heat.  Add the green onion and sautee until tender.  Add a table or two of water if needed to prevent browning.  Add peas (I used frozen and cook until soft), add coconut milk, mint and simmer for 10 minutes.  Turn off and cool down.  Put into a blender until smooth and blended well.  Keep warm until ready to use.

Assemble the tacos:  Heat a broiler, grill, or cast iron pan.  Quickly sear the pork on all sides.  Thinly slice.  Warm the tortillas.  Spread some pea puree on each tortilla.  Top each with slices of pork, the sprinkle with coconut sambal and 1 tsp. queso fresco - and sliced red onion if you like and then serve immediately.