Pan Pacific Tostado Bites with Korean Pulled Pork and Lemongrass Strawberry and Asian Apple Salsa and Strawberry Sriracha Drizzle

Recipe created by 2016 Glorious Bites Semi-finalist: Merry Graham

This glorious appetizer from Merry Graham, one of our Los Angeles Glorious Bites 2016 Semi-Finalists, pairs perfectly with our Sonoma Brut sparkling wine. The Korean Pulled Pork drizzled in strawberry siracha is just the right amount of sweet and spicy and the avocado cream, lemongrass strawberry and Asian apple salsa served on a tostada is a vibrant combination. The vivid flavors from the recipe are also balanced out by the citrus and floral notes of the wine.



Strawberry Drizzle: 

1/3 cup red wine vinegar

1/3 cup water

2 tablespoons granulated sugar

1/2 chopped red onion

1 cup strawberries

1 teaspoon grated ginger

1/2 tablespoon sriracha

1 tablespoon agave syrup

1 teaspoon lime juice


Korean Pulled Pork: 

1/3 cup dark brown sugar

2 tablespoons water

3 tablespoon Chinese black bean sauce

2 tablespoon soy sauce

1 tablespoon freshly grated ginger

1 tablespoon rice vinegar

1 teaspoon sesame seed oil

1/2 teaspoon Chinese five spice power

1/4 teaspoon crushed red pepper flakes

16-18 ounces smoked pulled pork


Avocado Cream: 

1 large avocado

1/2 cup sour cream

1/4 cup Mexicana cream

2 medium garlic, grated

1/4 cup cilantro

1 green onion, rough chop

2 teaspoons lime juice


Lemongrass Strawberry and Asian Apple Salsa: 

1 tablespoon grated lemongrass

1 tablespoon grated ginger

1 tablespoon lime juice

1 teaspoon lime zest

2 teaspoons agave syrup, or to taste

2 cups chopped strawberries

1 cup chopped Asian apple

1/3 cup small cilantro leaves, or rough chop

1/4 cup slice diagonal green onions

2 tablespoon chopped cooled pickled onions



6-10 mini tostado shells, homemade or packaged

1/4 cup spicy micro greens


Strawberry Drizzle: In a small saucepan, bring to a boil vinegar, water, and sugar. Add onions and simmer 3 minutes; set aside 5 minutes. Using a slotted spoon remove onions and set aside to cool. Add to hot pickling liquid, strawberries and ginger and bring to a boil. Mash strawberries with a potato masher and simmer 5 minutes. Push strawberry puree through a mesh strainer, reserving pickled strawberry juice and discarding strawberry matter. If needed, reheat strawberry juice to thicken slightly then add sriracha, agave, and lime juice. Taste and adjust dependent on flavor of strawberries.

Korean Pork: In a large skillet, combine all sauce ingredients excluding the pork. Bring to a boil then simmer on low 2-3 minutes. Add pork and cook on medium-high 5 minutes or until sauce has partially caramelized on pork; keep warm.

Avocado Cream: Place avocado, sour cream, cream, garlic, cilantro, green onion, lime juice, in blender or mini food processor. Blend until smooth, adding extra cream or 1 tablespoon of water at a time to thin. Salt to taste and transfer to a squirt bottle.

Lemongrass Strawberry and Asian Apple Salsa: In a medium bowl, whisk lemongrass, ginger, lime juice, lime zest, and agave syrup. Fold in strawberries, Asian apple, cilantro leaves, green onions, and pickled onions. Add more agave syrup, dependent on sweetness of strawberries.

To serve: Bake tostado shells in oven as directed on package or fry 5-inch flour tortillas in mini tortilla press. Place about 1/2 tablespoon Avocado Cream on inside of shell. Fill with Korean Pork and top with Lemongrass Strawberry and Asian Apple Salsa. Drizzle Strawberry Sriracha and Avocado Cream. Garnish with micro greens.

Serves: 6-10.

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