Spicy Pork Tacos
Inspired by Mexican and Japanese cooking, these spicy tacos are a great pick for a summer dinner outside. Watch out — they’re hot! If you like things a little less spicy, leave the sriracha off on top, or swap the sriracha in the marinade for brown sugar. If you can’t find Kewpie mayonnaise, regular is fine.
Place the pork tenderloin in a resealable bag with the fish sauce and sriracha. Leave to marinate overnight.
The next day, heat your grill to medium-high and place the pork over indirect heat. Cook until medium, and a thermometer inserted in the centre reads 145°F, about 30–45 minutes.
Meanwhile, heat a large skillet over medium heat and add the cabbage. Cook, stirring, for about a minute, then add ¼ cup water to steam. Once the water has evaporated, remove the cabbage to a bowl.
Thinly slice the pork.
To assemble the tacos, warm the tortillas. Add a slice of pork to each and top with cabbage, tomatoes, and mint. Sprinkle with Amola Molten Hot Salt and drizzle with Kewpie mayonnaise and sriracha to taste.