Asian-Braised Short Rib Taco with Asian Pear and Sesame-Cilantro Salsa
Combine the scallions, cilantro, sesame seeds, sesame oil, chili oil, soy sauce, kimchee, and lime juice. Season and reserve chilled for up to 1 day.
Preheat the oven to 350ºF. Season the ribs. In a casserole, sear the ribs for 4 minutes on each side until well caramelized. Combine the sugar, soy, honey, garlic, ginger, star anise, onion, scallion, sesame oil, Asian pear, and chicken stock. Pour over the ribs and bring the mixture to a boil. Cover the pot tightly and place in the oven for 2½ hours or until the meat is tender enough to pierce with a fork. Allow the meat to cool to room temperature. Shred the meat, discarding any fat. Strain the braising liquid into a large bowl and combine with the shredded meat.
Preheat the oven to 350ºF. Season the cabbage and the Asian pear. Wrap the corn tortillas in aluminum foil and place in the oven until warm. Put the cabbage and pear on a tortilla and top with the braised short ribs. Garnish with the Sriracha, 2 sprigs of cilantro, sesame-chili salsa, and a lime wedge.