Scrap pork tacos
(mine was pork; you can use meat from beef or chicken bones as well)
bird’s eye chili
patis (fish sauce)
juice of half a lemon
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.
Scrap pork tacos printed from for personal use only. Not for republication nor distribution.