Scrap pork tacos

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 to 3
Author Connie Veneracion


  • 1 cup shredded meat (mine was pork; you can use meat from beef or chicken bones as well)
  • 2 tablespoons cooking oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 bird’s eye chili finely chopped
  • 2 tablespoons patis (fish sauce)
  • juice of half a lemon
  • 2 tablespoons sugar
  • 6 six-inch flour tortillas
  • shredded lettuce
  • 1 small cucumber julienned
  • fried shallots
  • roughly chopped cilantro


  • Inspect the shredded meat to make sure that there are no small pieces of bones in them.
  • Heat the cooking oil in a pan. Saute the garlic, ginger and chili just until fragrant.
  • Add the shredded pork meat to the pan. Pour in the lemon juice and fish sauce. Sprinkle in the sugar. Stir.
  • Over high heat and with occasional stirring, cook the pork until light browned and crisp.
  • Warm the tortillas in a clean oil-free pan (sprinkle with a little water, if you like, to rehydrate the tortillas) and assemble the tacos.
  • Spread shredded lettuce on each tortilla, top with the browned pork, add some julienned cucumber then top with crisp onion slices and cilantro.