Ingredients
1 Carrot
1 Daikon Radish
1 Cucumber
1 tablespoons Sugar
1/4 teaspoon Salt
1/4 cup Rice Vinegar
1 Pork Tenderloin
1/2 teaspoon Cornstarch
1 teaspoon Fish Sauce
1 tablespoon Ponzu
4 tablespoon Sour Cream
1/2 Lime
1 teaspoon Sriracha
1 bunch Cilantro (optional)
10 slices Jalapenos (optional)
2 Flour tortillas
Preparation
Julienne vegetables
Combine Vinegar, Sugar, and Salt
Combine Fish Sauce, Ponzu, and Cornstarch
Thinly slice pork
Marinate pork in ponzu mixture
Marinate vegetables in vinegar mixture
Mix half of sour cream with lime to taste
Mix the other half of the sour cream with sriracha to taste
Heat cast iron pan to smoking.
Add pork and quickly stir fry
Put tortillas in pan one by one heat on each side about 30 seconds or until malleable.
Add pork to tortillas
Top pork with pickled vegetables
Add some of both sour creams
Add cilantro and jalapeno if you want
Eat
