Photo by Leslie KellyMarination Mobile’s Roz Edison and Kamala Saxton bring the heat.Kogi, the insanely popular Korean BBQ taco truck in L.A., helped inspire Kamala Sexton and Roz Edison to roll out Marination Mobile on the streets of Seattle last year. Read part one and part two of this week’s Grillaxin to learn more. Here’s the deep dish on making your own tacos. The recipe serves 8, which sounds like a good excuse to have a porky party.Marination Mobile Spicy Pork TacosIngredientsFor Spicy Pork:2 pounds pork butt, partially frozen and trimmed1 1/2 cups spicy pork marinade

For Slaw:1/4 head green cabbage, chiffonade1 cup carrots, julienned1 bunch cilantro, roughly chopped6 green onions, cut 1/8 inch thick1 cup pickled ginger vinaigrettekosher salt, to tasteFor Tacos:1/4 cup canola oil8 ounces sliced white onions, julienned2 ounces raw jalapeno, sliced2 tablespoons pure sesame oil2 tablespoons sugar syrup3/4 cup spicy red chili paste3 limes, cut into 24 wedges3/4 cup pickled jalapenos1/4 cup sesame seeds48 corn tortillasSlice partially frozen pork butt as thinly as possible. Add spicy porkmarinade, mixing well by hand and making sure all pieces get coated. Allowpork to marinate for 36-48 hours before cooking.Prepare SlawSlice green cabbage very thinly. Add matchstick carrots, cilantro, greenonions and toss together thoroughly. Add vinaigrette and kosher salt, totaste, just before serving.Cooking PorkHeat skillet on medium to medium-high heat. Spread canola oil on skillet.Once skillet is hot, add onion and cook to soften, about 2 minutes. Add rawjalapenos and stir into onions. Break-up the sliced pork and spread over thetop of the onion mixture. Drizzle sesame oil over the top of the pork andmix together with the onions and jalapenos.Continue mixing pork periodically until it is cooked through. Be sure tobreak up the pork while cooking so that there are no large chunks. Drizzlethe sugar syrup over the pork and mix together to cook sugar into pork. Becareful to do this quickly or the sugar will burn.Spicy pork should be a deep red color. Transfer to serving dish and hold forassembly.Taco AssemblyNo more than 30 minutes before assembly, add the pickled ginger vinaigretteand kosher salt to slaw. Heat corn tortillas in skillet. For each taco,place 2 corn tortillas on a plate. Put 1 1/2 teaspoons of spicy red chili paste down the middle of the two tortillas. Add about 1.25 ounces of the cooked spicy pork. Place about 1 ounce of dressed slaw on top of pork. Put one lime wedge in the corner. Put a pinch of pickled jalapenos in the opposite corner. Sprinkle sesame seeds on top. Serve and enjoy. Makes 24 tacos.