Past Recipes
Hoisin Pork Tacos

Hoisin Pork Tacos with Miso Corn and Cabbage-Cilantro Slaw

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Inspired by our love of Peking duck and our taco obsession, we created these hoisin-laced pork tacos, which hit every flavor note from sweet to salty to umami. Chinese 5-spice powder adds even more punch to this Popular Recipe, which is served with creamy miso corn and a bright slaw of cabbage and cilantro. These tacos lasted less than 5 minutes in our Test Kitchen, so get 'em while you can!

  • Stovetop Only
  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 850
  • Protein 35g
  • Total Carb 74g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • lime
    • 1
    • lime
  • cilantro
    • 1/8 ounce
    • cilantro
  • sesame oil
    • 1 tablespoon
    • sesame oil
  • ears corns
    • 2
    • ears corns
  • ground pork
    • 10 ounces
    • ground pork
  • hoisin sauce
    • 3 packets
    • hoisin sauce
  • shredded red cabbage
    • 1 1/2 cup
    • shredded red cabbage
  • miso paste
    • 1/2 tablespoon
    • miso paste
  • Chinese 5-spice powder
    • 1/2 teaspoon
    • Chinese 5-spice powder
  • Thai chile
    • 1
    • Thai chile
  • flour tortillas
    • 6
    • flour tortillas
  • unsalted butter
    • 2 packets
    • unsalted butter

What You’ll Need

  • kosher salt
  • canola oil
  • 12" large pan
  • aluminum foil

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Shuck corn, discarding husks and silk; slice off kernels into a bowl, discarding cobs. Try laying the cobs flat on your cutting board, rather than standing them on their ends, to safely cut 1 side at a time. Halve lime. Rinse remaining produce. Pick cilantro leaves, discarding stems. Halve Thai chile lengthwise. Using a knife tip, discard seeds and stem, then mince.

  2. Make cabbage-cilantro slaw

    Make cabbage-cilantro slaw

    In a medium bowl, whisk together sesame oil, juice of ½ lime, and up to half of Thai chile (feel free to use less for milder heat, or omit it entirely). Add cabbage and cilantro and toss to coat. Season with ¼ teaspoon salt, then set aside until ready to serve.

  3. Toast tortillas

    Toast tortillas

    Heat a large pan over medium-high heat. Carefully hover your hand a few inches away from the pan—when you can easily feel heat, add tortillas in a single layer, working in batches as needed. Toast until warmed through, about 30 seconds per side. Stack tortillas and wrap in foil to keep warm until ready to serve. Wipe pan clean for the next step.

  4. Cook miso corn

    Cook miso corn

    Heat butter in pan from tortillas over medium heat. When butter is foamy, add miso paste, corn, and remaining Thai chile (remember: You can use less or skip it, depending on your spice preference). Cook, stirring occasionally, until corn is bright yellow and fully coated, about 4 minutes. Transfer miso corn to a bowl and cover loosely with foil to keep warm. Wipe pan clean for the next step.

  5. Cook hoisin pork

    Cook hoisin pork

    Heat 1 tablespoon canola oil in pan from corn over medium-high heat. When oil is shimmering, add pork and season with Chinese 5-spice powder and ¼ teaspoon salt. Cook, breaking up, until cooked through and no longer pink, about 5 minutes. Stir in hoisin to coat, about 30 seconds (to save time, try using a pair of kitchen scissors to cut packets open together). Remove pan from heat.

  6. Plate hoisin pork tacos

    Plate hoisin pork tacos

    Divide toasted tortillas between serving plates and top with hoisin pork. Layer with cabbage-cilantro slaw and miso corn—if it doesn't all fit in your tacos, serve the remainder alongside. Cut remaining lime into wedges and serve alongside for squeezing over. Dig in!

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