A yummy fusion recipe spiced up with this Korean sweet and spicy chogochujang sauce!
Cut and season the pork rib and put it in the oven with honey, soy sauce, sunflower oil and chogochujang sauce for 3 hours at 125º.
You can reduce the sauce with a little butter and then incorporate it into the tacos.
To give the tacos a fresh flavor, make a picadillo with the pickles, radishes, chilli, lime, sesame oil, red cabbage, red onion, salt, pepper and chopped coriander.
Put the wheat tortillas in the pan and fill the tacos with the shredded rib, the picadillo and a little chogochujang sauce.
Add a some toasted sesame seeds and a bit of avocado.
