Spring seems like a good time to put away the slow cooker.
Who wants beef stew when the daffodils are out?! (And by 'out,' I mean for sale
at the local bodega.) But just when I thought I was done with this method of
cooking for the season, I stumbled upon this recipe for Vietnamese tacos in the
New York Times. Something about the Asian pear, cucumber, and cilantro slaw
made it seem brighter and more spring-like so I gave it a try.
http://cooking.nytimes.com/recipes/1017230-vaguely-vietnamese-slow-cooker-pork-tacos
It's really good! To cut down on the weekday work, I used
the Trader Joe's broccoli slaw shavings and just added the cucumber and Asian
pear to the mix. When pulling the pork, I also tossed some of the extra fat. It all came together very quickly, and if you
make enough slaw, it feels like eating tacos and salad. Voila. Dinner is
served. The flour tortillas were better with this, but the corn worked too. Cheap, easy meal that I plan to put into
serious rotation.
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