I bought a spice at Penzey’s, Singapore Seasoning. It smelled really good, warm and inviting. We were supposed to be having pork tacos tonight. But do they need to be tacos with Mexican spices? Why not dry rub the pork with the Singapore spice and base the dish on Asian flavors?
The slaw is dressed with a peanut sauce and the other dish has black beans, corn, carrots, cilantro, jalapeño and a sweet and salty sauce.
John sautes the pork and warms the toritillas. The whole dish is served with a crema made with yogurt, salt, the Singapore seasoning, and a little sugar.