Have you ever had Thai Pork Satay?
- Chunks of pork that have been skewered for your convenience.
- Served with peanut sauce for your add pleasure.
- With a side of pickled cucumbers to balance the richness.
It’s obnoxiously delicious and pretty much served in all Thai restaurants across the United States. Thai Pork Satay is traditionally a street food, which begs the questions…
- How do you hold all the things listed above while walking?
- How can we get everything into a single bite?
- How blessed is Fiya to have such frivolous thoughts?
You turn them into tacos! The reasoning behind this is rather simple…
- I chose tacos instead of sandwiches because “Thai Tacos” has a ring to it. It sounds so catchy. Which brings me to my next point.
- Today is Tuesday and we have been conditioned to love tacos on Tuesdays. #TacoTuesday
- Who doesn’t love tacos?
Look, you may think my reasons are stupid and you have every right to think so but that doesn’t change how heavenly these tacos are.
So what are Thai Carnitas Tacos?
The long answer: It is another interracial food baby that I have brought into this world. Mexico’s Carnitas and Tacos have been fused with Thailand’s Pork Satay to bring you…
Crispy but moist strands of pork that have been slowly cooked in a Thai coconut stock…
Seductively sauced with red curry spiked peanut sauce…
Topped with refreshingly crisp pickled cucumbers…
Garnished with roasted peanuts, chili, cilantro and lime wedges….
All nestled into a warm tortilla (Yeah, I know what you’re thinking…tortillas give the best hugs…you are so right).
The short answer:…Your new favorite taco…favorite food…addiction. Yeah, let’s go with that last one.
Well, I have made my case. It is your move now. What are you gonna do?
- 1 Cucumber Sliced thin
- 1 tsp Salt
- 4 oz Rice Vinegar
- 1 oz Sugar
- 2 tsp Coconut Oil Sub with any oil
- 1 tbsp Red Curry Paste
- 6 oz Coconut Milk
- 1 tbsp Brown Sugar
- 1 tsp Fish Sauce Adjust to taste
- 2 oz Smooth Peanut Butter Natural
- Fresh Lime Juice To taste, I used 1/6th a lime
- Thai Carnitas See notes below for Link
- 8 Flour Tortilla
- Cilantro
- Roasted Peanuts Crushed
- Bird's Eye Chili
- Lime Wedge
- Place the cucumber slices in a bowl and sprinkle the salt over it. Mix well and allow them to sit for 15 minutes.
- In the meantime, dissolve the sugar in the rice vinegar.
- The cucumbers will have softened and lost some water. Pour out the water and pour the vinegar over the cucumber slices. They are ready to use.
- Over medium heat, cook the red curry paste in 2 tsp of oil (about 2-3 minutes). You want it to be fragrant but never brown.
- Pour in the coconut milk and bring to a simmer (2-3 minutes). Mix in the fish sauce and brown sugar.
- Add in the peanut butter and stir until fully incorporated.
- Add in lime juice to taste and adjust to taste. Due to the difference in peanut butter brands, you may need to adjust the taste with salt (not fish sauce) and brown sugar.
- This part is where you jam everything into a Flour Tortilla. You are the boss at this stage.
Thai Carnitas
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