Mu Shu Pork Tacos
A good way to use your leftover Sous Vide Char Siu Pork Belly in a fun fusion form.
Equipment
- Sous vide apparatus
- Blender
Ingredients
For the Tortillas
- 4 ounces pork rinds or pork rind crumbs
- 8 ounces cream cheese
- 8 large eggs
- 1/3 cup water
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground ginger
- cooking spray
For the Taco Filling
- 1/2 recipe Char Siu Pork Belly see recipe below
- 1.5 recipe Keto Hoisin sauce divided; see notes above and recipe below
- 3 ounces thinly sliced shiitake mushrooms
- 1 lb. shredded coleslaw mix
- 2 large dried wood ear mushrooms
- 1 bunch green onions
Instructions
For the Tortillas
- Put all ingredients into a blender or food processor and blend until smooth.
- Heat a nonstick skillet over medium heat and coat with cooking spray. Add approximately 1/3 cup of batter for each tortilla, swirling the pan around to create a 5-6" circle. Cook each tortilla until the edges firm up, then flip over and continue until cooked through, about 4 minutes total. Put the tortillas into a warm oven to hold until serving.
For the Taco Filling
- Put the wood ear mushrooms into a heatproof bowl and cover them with boiling water. Set them aside as you complete the rest of the recipe, at least 20 minutes.
- Thinly slice your pork belly into approximately 4-inch long strips. Heat a large Dutch oven over medium-high heat. Put the pork belly strips into the Dutch oven and cook, turning frequently, until the pieces are crispy, about 8 minutes total. Put the finished pieces on a paper towel-lined plate to drain, then put them in the warm oven with the tortillas. You will likely need to do this in two batches.
- When the pork belly is finished cooking, drain the leftover grease from the pan, then return it to the heat. Add your sliced shiitake mushrooms and cook, stirring frequently, for 2 minutes. Add the coleslaw mix and one full recipe of the keto hoisin sauce and stir to combine. Using kitchen shears, thinly slice the wood ear mushrooms into the Dutch oven, then stir again and reduce the heat to low. Finally, use the same shears to slice the green onions, green parts only, into 1-inch strips. Put those into the Dutch oven, stir until they're just beginning to wilt, then remove the mixture from the heat.
- To assemble the tacos, put two slices of pork belly on a taco, then top with some of the coleslaw mixture and drizzle with the leftover hoisin sauce. Serve immediately.
- Macros per serving (2 tacos): 549 calories, 8 grams net carbs, 38 grams protein, 39 grams fat. The fat and calories may actually be lower, because the pork belly is cooked to remove more of the fat than usual.