Pork Street Tacos with Blueberry Ginger Chutney

1. Toast Chinese five spice powder: Heat small saute pan over medium heat for 1 minute. Add spice to pan; stir with wooden spoon until aroma opens up and becomes more intense, about 30 to 45 seconds. Once toasted, transfer to a cold plate in a thin layer to cool quickly.
2. Prepare chutney: In a medium saucepan over high heat, heat oil. Add red onion; sauté until caramelized. Add ginger and garlic; sauté 1 minute. Stir in balsamic and cider vinegars; reduce by half.
3. Stir in blueberries, brown sugar, raisins, salt, white pepper and toasted five spice powder to taste; bring to a boil. Reduce heat and simmer 4 minutes.
4. Whisk together cornstarch and water; stir into saucepan. Cook 1 minute until thickened. Remove from heat and let cool to room temperature. Stir in dried cilantro and mix well. Once cooled, transfer to jars or food storage containers. Cover and refrigerate up to 14 days.
5. Prepare tacos: Fill each tortilla with pulled pork. Top with pickled vegetables and blueberry ginger chutney. Dust taco with additional toasted five spice powder; garnish with cotija cheese and cilantro.
6. Serve open-faced in parchment paper-lined street taco boat or fold and serve in folded parchment.

Photo courtesy of North American Blueberry Council