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Crispy Pork Tacos with Apples, Cucumbers and Scallions

The Peking duck inspired tacos are a must for a Friday night when take out is calling your name. I love the crunch of the apples and cucumbers paired with the melt in your mouth Peking pork!


1 apple

1 cucumber

2 scallions

1/4 cup hoisin sauce

1 tablespoon soy sauce 

•6 (6-inch) flour tortillas

1/2 pound cooked pulled pork 


Quarter apple; discard core. Cut 1⁄4-inch thick slices, then cut slices into matchsticks. Cut  the cucumber on an angle into 1⁄4- inch thick slices, then cut slices into matchsticks. Trim scallions; thinly slice on an angle.

In a small bowl, whisk together hoisin, soy sauce, 2 teaspoons sugar, 1⁄4 teaspoon flour, and 1 tablespoon water .

Heat a medium nonstick skillet over medium-high. Add 1 tortilla at a time and cook until warm and browned in spots, about 30 seconds per side. Wrap in foil  to keep warm; repeat with remaining tortillas.

Return same skillet to medium-high heat with 1 tablespoon oil. Add pork; spread in an even layer. Cook, without stirring, until browned and crisped in spots.

Add hoisin sauce mixture to skillet and stir to combine with pork. Cook, stirring and tossing, until sauce is lightly thickened and coats pork.  Remove from heat.

Divide pork between warmed tortillas and top with apple, cucumber, and scallion. Wrap and serve. Enjoy!



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