These Asian-style wonton pork tacos are what dreams are made of. The crispy wonton shells are layered with tender, flavorful shredded pork, a zesty fresh Asian-style slaw, and spicy chili mayo sauce. You can prepare the pork in the oven or to save time, in an Instant Pot.
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What you’ll love about this recipe
- Um….it’s delicious!!! These wonton shells are the perfect little crispy carriers for the tender, juicy Asian seasoned pork, the fresh and zesty slaw, and the spicy chili mayo. The flavors are popping the combination of textures is so pleasing.
- It can be served as an appetizer or for dinner! Since they’re mini-sized, these Asian-style wonton pork tacos with slaw are perfectly suitable to be served as an appetizer. This recipe yields about 30 tacos so there’s plenty to go around.
- You can prepare the pork in an Instant Pot! Preparing the pork in an Instant Pot is highly recommended!!! It not only saves you hours but is super simple and results in incredibly tender pork. If you have an Instant Pot, it is definitely the way to go as it also allows you to prepare the wonton shells at the same time the pork is cooking.
Ingredients (+ notes & substitutions)
- Sesame oil: Either regular or toasted.
- Soy sauce: You could substitute for coconut aminos.
- Mirin: Similar to sake but with a higher sugar content, mirin, is commonly used in Japanese cooking. You can find it at most grocery stores in the Asian section. If you are unable to find it or simply don’t care to purchase it, you can use a tablespoon of brown sugar instead.
- Rice vinegar: For the pork and the slaw dressing. In a pinch, you could substitute for apple cider vinegar.
- Dark soy sauce: While dark soy sauce is darker (duh), richer, and sweeter than regular soy sauce, it is less salty. If you can’t find any at your local supermarket, you can purchase it at an Asian market or even through Amazon (I have included a link below). If all else fails, The Woks of Life recommends using a combination of soy sauce, molasses, and granulated sugar as a replacement. You can find their recipe here.
- Sambal oelek or garlic chili sauce: Sambal oelek is a spicy Indonesian chili sauce commonly prepared with garlic and ginger, among other ingredients. Garlic chili sauce is a Vietnamese sauce that I have found to be more commonly available at grocery stores than sambal oelek.
- Garlic
- Fresh ginger: For the pork and the slaw.
- Boneless pork shoulder or Boston butt roast: Pork shoulder may have skin still attached which will need to be removed. Both cuts of meat can be pretty fatty so you will likely want to trim some of the fat off as well; how much of the fat your remove is up to you. Personally, I like to leave some of it intact for flavor. After trimming the pork, you will need to cut it down into 1-inch chunks.
- Lime juice: For the slaw.
- Red cabbage: The cabbage should be thinly sliced or finely shredded.
- Carrot: These can be shredded or shaved. You can use a peeler to shave it or shredded it using a cheese grater.
- Cilantro: For the slaw.
- Green onions: Also for the slaw.
- Mayonnaise: The base of the sauce.
- Wonton wrappers: For these tacos, you will need the small (3 1/2-inch) wonton wrappers. These can typically be found in the produce section of the grocery store near items such as refrigerated salad dressings. In Asian markets, they are generally in the freezer section.
- Nonstick cooking oil: Optional. For the wonton shells.
How to make Asian style wonton pork tacos with slaw (+ tips)
1. The first step is to marinate the pork. Whisk together the sesame oil, soy sauce, mirin, rice vinegar, dark soy sauce, chili garlic sauce/Sambal Oelek, garlic, and grated ginger in a bowl with a lid or in a large food storage bag. Add the pork and refrigerate for at least one hour, but no more than 24 hours.
2. After marinating the pork, preheat your oven to 250 degrees. Transfer the pork and the marinade to a small Dutch oven, cover, and bake for three hours. **To save time, see the instructions below for preparing the pork in an Instant Pot.
3. Meanwhile, prepare the slaw. In a medium bowl, whisk together the sesame oil, rice vinegar, lime juice, ginger, and kosher salt. Add the red cabbage, carrots, cilantro, and green onions and toss to coat. Refrigerate for later.
4. Next prepare the chili mayo sauce by whisking together the mayonnaise and chili garlic sauce/Sambal Oelek. Place the finished sauce in the refrigerator while the pork cooks.
5. Once the pork has finished cooking, transfer it to a bowl and shred it using a fork or simply break it apart using a wooden spoon. It should be so tender it will fall apart with ease. Pour 1/4 cup of the cooking liquid atop the pork and toss to coat. Add additional cooking liquid as desired. This will keep the pork hydrated and also add flavor.
6. To prepare the wonton shells, flip a muffin tin upside down and place the wonton wrappers in between the muffin cups shaping them into taco shells. Spray with nonstick cooking spray (optional) and bake on the middle oven rack for 5-6 minutes until crispy and golden brown.
7. To assemble, fill the wonton shells with the shredded pork, slaw, and chili mayo sauce. Serve warm.
Storage
The components of this dish should be refrigerated separately in airtight containers. The pork will keep for up to four days, the slaw for up to five, and the chili mayo sauce for up to one week.
FAQ
Transfer the pork and marinade to your Instant Pot, secure the lid, and set to cook at high pressure for 45 minutes. Allow pressure to release naturally for 15-minutes then release manually. Since the pork is not being baked, you can prepare the wonton shells while it’s cooking in the Instant Pot.
Recommended Products
More unique tacos recipes you may enjoy:
- Buffalo Fried Pickle Tacos with Garlic Ranch: What’s better than fried pickles, buffalo sauce, and tacos?!?! A combination of the three; BUFFALO FRIED PICKLE TACOS!! These tacos start with crispy buffalo-flavored fried pickles which are tossed in a tortilla and topped off with garlic ranch, lettuce, tomatoes, and cheese. Great vegetarian option with quick and easy prep.
- Chipotle Chicken Caesar Tacos with Avocado Salsa Verde: Filled with grilled chicken and Caesar salad then topped with avocado salsa verdé; these chicken Caesar tacos with a Mexican twist are a delightfully fresh and delicious choice for lunch or dinner.
- Philly Cheesesteak Tacos: A fresh take on the cheesesteak, these tacos are loaded with all the classic flavors you know and love: steak, green bell peppers, onions, and cheese. Make this Taco Tuesday a good one with these Philly cheesesteak tacos!
If you make these Asian-style wonton pork tacos with slaw I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. And don’t forget to follow me on Pinterest. Love, light, and happy cooking ya’ll ♥
Asian Style Wonton Pork Tacos
These Asian-style wonton pork tacos are what dreams are made of. The crispy wonton shells are layered with tender, flavorful shredded pork, a zesty fresh Asian-style slaw, and spicy chili mayo sauce. You can prepare the pork in the oven or to save time, in an Instant Pot.
Ingredients
For the pork
- 1/4 cup sesame oil
- 1/4 cup soy sauce
- 4 teaspoons mirin
- 4 teaspoons rice wine vinegar
- 2 teaspoons dark soy sauce
- 2 teaspoons garlic chili sauce or Sambal Oelek
- 3 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 2 pounds pork shoulder roast, fat trimmed and cut into 1-inch cubes
For the slaw
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/4 teaspoon lime juice
- 2 cups finely shredded red cabbage
- 1/4 cup shaved or shredded carrots
- 3 tablespoons chopped cilantro
- 3 tablespoons diced geen onion
For the chili mayo sauce
- 1/4 cup mayonnaise
- 4 teaspoons garlic chili sauce or Sambal Oelek
To assemble
- 30 wonton wrappers, 3 1/2 inch squares
- nonstick cooking spray (optional)
Instructions
- Whisk together the sesame oil, soy sauce, mirin, rice vinegar, dark soy sauce, chili garlic sauce/Sambal Oelek, garlic, and grated ginger in a bowl with a lid or in a large food storage bag. Add the pork and refrigerate for at least one hour, but no more than 24 hours.
- Oven instructions: After marinating the pork, preheat your oven to 250 degrees. Transfer the pork and the marinade to a small Dutch oven, cover, and bake for three hours. Instant Pot instructions: Transfer the pork and marinade to your Instant Pot, secure the lid, and set to cook at high pressure for 45 minutes. Allow pressure to release naturally for 15-minutes then release manually. While the pork is cooking, you can prepare the wonton shells (see step six).
- Meanwhile, prepare the slaw. In a medium bowl, whisk together the sesame oil, rice vinegar, lime juice, ginger, and kosher salt. Add the red cabbage, carrots, cilantro, and green onions and toss to coat. Refrigerate for later.
- Next prepare the chili mayo sauce by whisking together the mayonnaise and chili garlic sauce/Sambal Oelek. Place the finished sauce in the refrigerator while the pork cooks.
- Once the pork has finished cooking, transfer it to a bowl and shred it using a fork or simply break it apart using a wooden spoon. Pour 1/4 cup of the cooking liquid atop the pork and toss to coat. Add additional cooking liquid as desired.
- To prepare the wonton shells, flip a muffin tin upside down and place the wonton wrappers in between the muffin cups shaping them into taco shells. In batches, spray with nonstick cooking spray (optional) and bake on the middle oven rack for 5-6 minutes until crispy and golden brown.
- To assemble, fill the wonton shells with the shredded pork, slaw, and chili mayo sauce. Serve warm.
Nutrition Information:
Yield: 10 Serving Size: 3Amount Per Serving: Calories: 458Total Fat: 31gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 86mgSodium: 761mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 25g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc