My dear friend Regina made this appetizer on Thanksgiving Day, it was so delicious I ate consumed five and had to walk them off to make room for Thanksgiving dinner. The prep takes some time, however, trust me it is well worth it. This would make an unforgettable appetizer for a Holiday party. Also if you are not a pork eater, you can make this dish with ground beef.

Prep time: 1 hour 30 mins (includes marination) Cook time: 6 mins Serves: 10-15

INGREDIENTS

5 tbsp. Hoisin sauce

3 tbsp. rice vinegar, divided

2 tbsp. soy sauce

1 tbsp. fish sauce

1 tbsp. honey

3 garlic cloves, minced

1/2 tbsp. shallot, minced

1/2 tbsp. fresh ginger, minced

1/4 tsp. Chinese Five-Spice blend

1/3 cup sugar

1 pork tenderloin (or pork belly), cut into small bite size pieces, removing fat1 cup radish, julienne (matchsticks)

3/4 cup tomato, chopped into small pieces

2 tbsp. fresh cilantro, chopped

1 tbsp. olive oil

salt & pepper to taste

1 avocado, chopped into small pieces

tostado shells or flour tortillas (cut into small circles), use a measuring cup or glass with a large mouth to cut circles

vegetable oil or canola oil

sesame seeds

INSTRUCTIONS

  1. Combine first 9 ingredients in a medium size bowl (reserve 1 tbsp. of rice vinegar)
  2. Add sugar to a small saucepan over medium low heat. As sugar starts to dissolve, stir frequently until caramelized.
  3. Stir sugar into sauce.
  4. Pour 3/4 of sauce over chopped pork and marinate in fridge for an hour.
  5. If making your own tostada shells fry them in vegetable oil while pork is marinating.
  6. To make your slaw combine radish, tomato, cilantro, green onion, rice vinegar, olive oil, salt, pepper and a sprinkle of sugar in a bowl. Set aside.
  7. Warm a little olive oil in a skillet and sauté pork until done (approximately 5-6 minutes until no longer pink). Let cool slightly.
  8. To build your tostados start with adding pork to each shell.
  9. Next add avocado.
  10. Drizzle on the rest of your sauce.
  11. Then add Asian slaw.
  12. Top with sesame seeds.

No doubt you will make these again after trying them,

Bon Appetit!