Wonton Street Tacos

Chef Mark Yamada makes yummy wonton street tacos.

1 lb. pork loin
3 tbsp. kosher salt
1 tbsp. cracker peppercorn
1 tbsp. Italian seasoning
3 cups light chicken stock
1 bay leaf
4 cups canola oil
16 wonton squares
¼ cup julienne onion
¼ cup julienne bell pepper
½ cup diced pineapple
½ can chipotle pepper in adobo sauce
1 cup shredded ice burg lettuce

In an oven safe stock pot, combine the first 6 ingredients. Bring to a rolling boil & then turn off the heat. Preheat oven to 300 degrees. When the oven is at the set temperature, carefully place the stock pot in the oven & allow to slow-braise the pork for 2 hours. Remove from the oven & remove the pork loin from the liquid. Allow to cool for 30 minutes. As the pork is cooling, heat oil in a fryer & using a spatula press into the center of the wonton square as it is placed in the hot oil to form a taco shell. Submerge in the oil being careful of the hot oil as you make the wonton shells. Each shell should take about 1 minute to completely cook & turn golden brown. Remove the wonton shells & place on a paper towel lined plate or rack to remove any excess oils. Using 2 forks shred the cooled pork & place in a mixing bowl. Combine all of the other ingredients except for the lettuce. This can be done 1 day ahead if needed. When ready heat a non-stick skillet with the chipotle pork filling for about 3-5 minutes or until hot. Gently fill the inside of each wonton shell with equal parts of the shredded lettuce & fill the remainder of the wonton shell with the hot chipotle pork mixture. Serve immediately & Bon Appetite!

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