Gochujang Pork Tacos with a Pineapple and Mango Salsa

May 4, 2015
_MG_8936 new Hey y’all! I can’t believe we are only one day away from Cinco de Mayo – one of my favorite days. Ok no need to bore you with big details about the holidays. I just want to be real here – because not everyone knows what Cinco de Mayo is celebrating- possibly me until like 4 days ago. Cinco de Mayo is a day to commemorate the battle between Mexico and France in 1862. It’s not to be confused with Mexico’s independence day, which is in September (I feel dumb!). It’s not quite as big as that, but still wouldn’t you be pretty happy if your country won a battle with a huge powerhouse like France. That Napoleon just couldn’t keep his hands to himself! AM I RIGHT? Ok anyways… there you have it.

So moral of the story, Mexico has a killer party… and most Americans go out to a Mexican restaurant in solidarity? Totally ridiculous… but let’s just get over ourselves already. Plus, y’all know you love a good taco. I know I do. I know I’m going to be craving one all day, and may eat one for every meal – YOLO Y’ALL! Ok let’s get down to business. I love a good classic taco, but sometimes you have to just take it up a notch. And with summer right around the corner, I thought it was time to get a tropical vibe infused into this taco.


Introducing gochujang. Ok so let me tell you. I haven’t had a lot of gochujang, but I really like it. It’s like a better version of sriracha. It’s a Korean fermented sauce that uses red chili, glutinous rice, fermented soybeans and salt to give anything a big kick. The beauty of gochujang is that it’s totally more than a condiment. I got to meet Ed Lee awhile back and heard him talk about how we should be using gochujang (a bit more here). Basically, this should be used as an ingredient to transform your food. So I gave it a try… and well I think Ed is right. What’s more is that the sweet and spicy balance really gives us a bit more fun to play around with – cue in the pineapple and mango salsa. Which gives us that nice tropical vibe to balance the kick of the gochujang. Ok I think you’ve heard me try to sell you on gochujang enough. Let’s talk ingredients!



Makes 5 tacos

1/2 lb bonesless pork tenderloin

1/4 cup gochujang sauce

1 clove garlic

1 mango

1/2 cup sliced pineapple

1 red pepper

1 poblano pepper

2-3 tbsp chopped cilantro

1/4 cup red onions

1 tbsp lime juice

1 cup cabbage



1. Dice garlic and mix in with gochujang. Toss pork loin in sauce mixture.

2. Over the stove top, cook pork loin. Let pork loin cook on each side (don’t move it) for about 7-8 minutes on medium heat.

3. While the pork loin is cooking, cut up mango, pineapple, the red pepper, onion and poblano pepper into 1/2 inc cubes. Toss with cilantro. Mix in lime juice. Put mango back in the fridge until the pork is ready.

4. Once the pork has cooked on all 4 sides, take off of stove. Slice into pieces.

5. optional! Warm tortillas up – over stove top, lay tortillas flat let sit on medium heat for about 2-3 minutes (until the top side begins to brown.

6. Layer cabbage, salsa, and meat.

7. Optional (oh but it’d be so fun!!) make a refreshing blood orange margarita to pare with this fun treat. Want that recipe – go here!

And now you’ve got yourself a Cinco de Mayo dinner y’all!

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